Grilled Whole Fish With Roasted Tomato Chile Sauce Recipes

GRILLED WHOLE FISH

Steps:

• Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
• Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
• Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
• Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
• Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
• Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
• Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
• Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.

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 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.

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE

Steps:

• Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
• Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
• Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
• Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

GRILLED WHOLE FISH WITH ROASTED TOMATO-CHILE SAUCE

Steps:

• For sauce:
• Line heavy large skillet with foil. Place tomatoes and chiles in skillet; cook over medium-high heat until skins begin to blister and blacken in spots, turning occasionally, about 20 minutes for tomatoes and 10 minutes for chiles. Remove from heat and cool slightly. Peel tomatoes; transfer to processor. Add chiles, onion, and garlic. Blend until coarse puree forms. Transfer sauce to bowl. Stir in cilantro, parsley, and salt. (Can be prepared 4 hours ahead. Cover and chill.)
• For fish:
• Prepare barbecue (medium-high heat) or preheat broiler. Rinse fish inside and out with cold water; pat dry. Open fish flat, like a book. Rub fish inside and out with oil; sprinkle inside with oregano, salt, and pepper. If grilling, place fish, opened flat, in grill basket. If broiling, place fish, opened flat, on oiled rimmed baking sheet. Grill or broil fish just until opaque in center, about 6 minutes per side.
• Using spatula, transfer fish to platter. Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.