Grilled Whole Fish in Chile Garlic and Mint Sauce a Kremezi
Elevate your grilling game with this vibrant and flavor-packed Grilled Whole Fish in Chile Garlic and Mint Sauce a Kremezi. Perfect for seafood lovers, this recipe features tender whole fish, like sea bass or red snapper, grilled to perfection with a golden, smoky char. The fish is then drizzled with a bold and aromatic sauce made from sautéed garlic, spicy red chili, zesty lemon juice, and refreshing chopped mint, creating a beautiful balance of heat and brightness. Garnished with fresh parsley and served with lemon wedges, this dish is as visually stunning as it is delicious. Quick to prepare and perfect for al fresco dining, this Mediterranean-inspired masterpiece is a healthy, gluten-free option that will impress at your next dinner party or summer barbecue.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) whole fish (such as sea bass or red snapper, cleaned and scaled)
- 4 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 piece red chili, finely chopped
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces (for serving) lemon wedges
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking.
Rinse the whole fish under cold water and pat dry with paper towels. Make three shallow diagonal cuts on each side of the fish to allow the marinade to penetrate.
Brush the fish generously with 2 tablespoons of the olive oil, ensuring it is fully coated. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, focusing on both the inside cavity and the outside.
In a small skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and red chili, sautéing for 1-2 minutes until fragrant but not browned.
Remove the skillet from heat and stir in the chopped mint leaves, lemon juice, remaining salt, and black pepper. Set the sauce aside.
Place the fish on the preheated grill and cook for 6-7 minutes on each side, depending on the size of the fish, until the flesh is opaque and easily flakes with a fork.
Carefully remove the fish from the grill and place it on a serving platter.
Drizzle the chile, garlic, and mint sauce evenly over the grilled fish. Garnish with fresh parsley, if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 60.5 mcg | 302% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2748 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
