Best Grilled Whole Fish In Chile Garlic And Mint Sauce Recipes

GRILLED WHOLE FISH IN CHILE, GARLIC AND MINT SAUCE (A KREMEZI)

Grilled Whole Fish in Chile, Garlic and Mint Sauce (A Kremezi) image

While this website has many grilled fish recipes, this recipe uniquely blends the spices and heat of North Afirca and the Middle East. . The source is Aglaia Kremezi's "Mediterranean Hot and Spicy". She credits the recipe to Margaret Tayar's Moroccan-inspired seafood restaurant in Jaffa, near Tel Aviv, Israel. In her restaurant, this is made with sea bream, but any firm, non-oily white-fleshed fish (porgy, gray mullet, flounder, hake, etc.) could be used. While designed for a whole fish on the grill, it can be modified to be done with a grilled fillet. If using fillets, you will need to adjust the cooking time accordingly. This can be served as described or on a bed of rice or couscous. Healthy, wonderfully spiced, delicious, quick -- what more could you want?

Provided by Gandalf The White

Categories One Dish Meal

Time 1h

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 -4 fresh green chilies, minced (or to taste)
1 -2 garlic clove, minced (or to taste)
1 teaspoon dried mint, crumbled (OR 3 Tbsp fresh mint, chopped)
2 -3 tablespoons fresh lemon juice (or to taste)
4 -5 tablespoons extra virgin olive oil
1 teaspoon sea salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 1/2 lbs whole sea bream, head on & cleaned
1/2 cup finely diced peeled and seeded tomatoes, drained
2 tablespoons flat leaf parsley, fresh, chopped (garnish)

Steps:

Mix together the first 5 ingredients (chiles through olive oil).
Season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed.
Set aside at room temperature for 30 minutes to 2 hours for the flavors to marry. (Note: prep time below only includes 30 minutes for this step).
Light a charcoal grill or preheat a broiler.
Salt the fish inside and out and place on an oiled grill about 5 inches from the heat source. Broil or grill, turning once, until done, about 15 minutes (I use the 10 minutes per inch of maximal thickness rule).
Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes.
Mix the sauce with the chopped tomato.
You may serve the fish in one of two ways.
Present the fish whole, with the sauce on the side. OR
Cut the fish and place the two fillets, skin side down, on a heat-proof platter. Pour half the sauce over the fillets, sprinkle with black pepper and place under a very hot broiler for 15-20 seconds (just enough to warm the sauce). Sprinkle with parsley.
Serve the fish (whether whole or as fillets) and pass the sauce (if the fish is left whole) or the remaining sauce (if the fillets are being served) separately.

GRILLED WHOLE FISH WITH CHILE & LIME RECIPE - (4.4/5)

Grilled Whole Fish with Chile & Lime Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 9

Ingredients

1 (6-pound) cleaned sea bass or other firm white-fleshed fish
1/3 cup sambal oelek or other Asian chile sauce
salt to taste
15 cilantro sprigs
5 large basil sprigs
5 cloves garlic, crushed
4 Thai or serrano chiles, halved lengthwise
1 lime, thinly sliced crosswise
lime wedges, for serving

Steps:

Light a charcoal grill. Set the fish on 2 large sheets of heavy-duty aluminum foil. Rub the sambal oelek inside and all over the fish. Season with salt liberally to taste. Stuff the fish with the cilantro, basil, garlic, chiles, and lime slices. Wrap the foil around the fish and seal to form a packet. Grill the fish over indirect heat for about 1 hour, until an instant-read thermometer inserted in the thickest part of the fish registers 135°F. If using a gas grill, cover and grill the fish over low heat for about 50 minutes, turning once. Carefully transfer the fish to a baking sheet and let rest for about 5 minutes. Open the packet and fillet the fish. Serve with lime wedges. Enjoy!

GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT

Grilled Whole Fish With Lemongrass, Chiles and Coconut image

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.

Provided by Melissa Clark

Categories dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 (1-pound) whole dorade, branzino or trout, cleaned
1/4 teaspoon fine sea salt, more as needed
Black pepper, as needed
1 1/2 tablespoons coconut oil, softened or melted
3 limes
2 small shallots, peeled
1 bunch cilantro, leaves and stems separated (about 2 cups leaves)
2 small stalks lemongrass, halved lengthwise and cut into 3-inch pieces
1 cup mint leaves, more for garnish
1 Thai chile or 1 to 2 serrano chiles, seeded and coarsely chopped
2 small garlic cloves, grated on a Microplane or minced
1/4 teaspoon Asian fish sauce, more to taste
1/2 cup unsweetened coconut milk
1 tablespoon safflower or grapeseed oil

Steps:

Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams

GRILLED WHOLE FISH

Grilled Whole Fish image

Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes

Time 50m

Yield Serves 2 to 4

Number Of Ingredients 10

Ingredients

2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact
6 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes
Vegetable oil, for brushing
1 lemon, half thinly sliced, half cut into 2 wedges
3 sprigs dill, plus more for garnish (optional)
1 lime, half thinly sliced, half cut into 2 wedges
3 sprigs fresh basil, plus more for garnish (optional)
3 Thai or serrano chiles, left intact but split down 1 side

Steps:

Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.