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Writer's picturebrkt-ברקט

Grilled Fish With Mustard Sauce

The Mediterranean provides us with a cornucopia of fish - sardines, anchovies, swordfish,

bass, snapper, sole, cod, herring, red mullet, mackerel ...


My favorite of all of these is denise (pronounced di-nis). It is a small, white flesh fish known in Italy as orata and in Greece as tzepurah and in English as sea bream. It stands up well to any number of cooking methods - roasted in the oven, baked in salt, steamed or poaching in stews.


I prefer my denise grilled whole "al-ha-aish" - on the fire. Although it is quite bony and there is a lot of work to actually get to the meat, it is worth it.




BT's Grilled Fish With Citrus Stuffing And Mustard Sauce


Ingredients:

For the Fish:

2 whole cleaned denise (can use almost any white flesh fish for this)

2 lemons

1 lime

3-4 sprigs fresh mint

3-4 sprigs fresh cilantro

2 tablespoons olive oil

1 rounded teaspoon kosher salt


For the Mustard Sauce:

2 tablespoons labne

2 tablespoons mayonnaise

pinch of salt


Directions:

Slice into thin rounds, 1 lemon and 1 lime

Combine citrus with herbs, 1 tablespoon oil and half of salt

Leave for 1 hour

Clean fish

Divide citrus between the two fish

Truss fish with cooking string to prevent stuffing from falling out

Slice second lemon into rounds and place on top of wire grill

Place fish on top of lemons

Drizzle remainder of oil on top of fish

Sprinkle with rest of salt

Place wire rack on grill on low-medium flame

Grill 7 minutes and then flip

Grill another 7 minutes

Skin should remain intact because of bed of lemons

Mix all ingredients for sauce

Serve fish whole on a platter or split down the back of the fish and remove central spine


Enjoy! !בתיאבון









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