Serves 2

2-4 fresh green chilies, minced

1-2 garlic cloves, minced

1 teaspoon dried mint, crumbled, or 3 tablespoons chopped fresh mint leaves

2-3 tablespoons fresh lemon juice

4-5 tablespoons fruity extra-virgin olive oil

Salt, to taste

1 whole sea bream, branzino, porgy, or gray mullet (about 1 1/2  pounds), or any other head-on fish suitable for grilling

A few grindings of black pepper

1/2 cup finely diced peeled and seeded fresh tomato, drained

2 tablespoons chopped fresh parsley

In a bowl add the chilies, garlic, mint, lemon juice, and olive oil.  Sprinkle with a little salt and mix thoroughly, then taste and adjust the seasonings.  It should be spicy.  Let stand at room temperature for 30 minutes to 2 hours.

Broil the fish on both sides, or grill over a charcoal fire, turning once, until firm, almost done, about 15 minutes.  Remove from the heat and cover with aluminum foil. Let stand for 5 minutes.

Mix the 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 heatproof 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. 

Pass the rest of the sauce separately.

The post Grilled Whole Fish in Chili, Garlic, and Mint Sauce appeared first on Aglaia's Table οn Kea Cyclades.