Grilled Whole Fish In Chile Garlic And Mint Sauce Recipes

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

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 IN CHILE, GARLIC AND MINT SAUCE

Steps:

• Mix chiles, garlic, mint, lemon juice and olive oil. Add a little salt; mix thoroughly; then taste and adjust the seasonings. The sauce should be hot. Let stand at room temperature at least 30 minutes, up to 2 hours.
• Light a charcoal grill or preheat a broiler. Salt the fish inside and out and place on a well-oiled grill about 5 inches from the heat. Broil or grill, turning once, until firm and almost done, about 15 minutes total. Remove from heat and cover with foil. Let stand 5 minutes.
• Mix sauce with the chopped tomato. Serve the fish with the sauce on the side, or cut the fish open, remove the central bone, and transfer the fillets to a heat-proof platter. Pour half the sauce over the fish, sprinkle with some pepper, and place under a very hot broiler for a few seconds before serving, sprinkled with the parsley. Pass the rest of the sauce separately.0.

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

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 FISH TACOS WITH CHIPOTLE-LIME DRESSING

Steps:

• To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
• To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
• Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.