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
1 tablespoon mustard bean pickles
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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