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

Name: Grilled Whole Fish in Chile, Garlic and Mint Sauce (A Kremezi)
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 fresh green chilies; 1 garlic clove; 1 tsp dried mint; 2 tbsp fresh lemon juice; 4 tbsp extra virgin olive oil; 1 tsp sea salt; 0.5 tsp ground black pepper; 1.5 lb whole sea bream; 0.5 cup finely diced peeled and seeded tomatoes; 2 tbsp flat leaf parsley

Green chilies, bream and tomatoes grilled and spiced with clove for a Moroccan sauce. It's finished with black pepper.

1 hr · Serves 2 · Medium

Method

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Time: Prep 45 min · Cook 15 min · 60 min total
Difficulty: medium

1
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.
2
Set aside at room temperature for 30 minutes to 2 hours for the flavors to marry. Light a charcoal grill or preheat a broiler.
3
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.
15 min
4
Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes. Mix the sauce with the chopped tomato.
5 min
5
You may serve the fish in one of two ways. Present the fish whole, with the sauce on the side. OR.
6
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.
0 min
7
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.