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Grilled Whole Fish in Chile, Garlic and Mint Sauce (A Kremezi)

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“While this website has many grilled fish recipes, this recipe uniquely blends the spices and heat of North Afirca and the Middle East. . The source is Aglaia Kremezi's "Mediterranean Hot and Spicy". She credits the recipe to Margaret Tayar's Moroccan-inspired seafood restaurant in Jaffa, near Tel Aviv, Israel. In her restaurant, this is made with sea bream, but any firm, non-oily white-fleshed fish (porgy, gray mullet, flounder, hake, etc.) could be used. While designed for a whole fish on the grill, it can be modified to be done with a grilled fillet. If using fillets, you will need to adjust the cooking time accordingly. This can be served as described or on a bed of rice or couscous. Healthy, wonderfully spiced, delicious, quick -- what more could you want?”
2 fillets

Ingredients Nutrition


  1. Mix together the first 5 ingredients (chiles through olive oil).
  2. Season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed.
  3. 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).
  4. Light a charcoal grill or preheat a broiler.
  5. 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).
  6. Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes.
  7. Mix the sauce with the chopped tomato.
  8. You may serve the fish in one of two ways.
  9. Present the fish whole, with the sauce on the side. OR
  10. 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.
  11. 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.

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