Grilled Whole Fish In Chile, Garlic And Mint Sauce - cooking recipe

Ingredients

2 -4 fresh green chilies, minced, to taste
1 -2 garlic clove, minced, to taste
3 tablespoons mint, chopped fresh (1 teaspoon dried mint, crumbled)
2 -3 tablespoons fresh lemon juice, to taste
4 -5 tablespoons extra virgin olive oil, fruity, to taste
sea salt, to taste
black pepper, freshly ground, to taste
1 whole head-on fish, about 1 1/2 pounds, suitable for grilling, cleaned, such as sea bream, porgy, gray mullet
1/2 cup tomatoes, ripe fresh, finely diced, peeled and seeded, drained
2 tablespoons flat leaf parsley, chopped fresh

Preparation

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.