Grilled Whole Fish In Chile, Garlic And Mint Sauce (a Kremezi)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

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 tomato, drained
• 2 tablespoons flat leaf parsley, fresh, chopped (garnish)

Recipe

• 1 mix together the first 5 ingredients (chiles through olive oil).
• 2 season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed.
• 3 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).
• 4 light a charcoal grill or preheat a broiler.
• 5 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).
• 6 remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes.
• 7 mix the sauce with the chopped tomato.
• 8 you may serve the fish in one of two ways.
• 9 present the fish whole, with the sauce on the side. or
• 10 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.
• 11 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.