Grilled Whole Sea Bream with Chile Glaze

Name: Grilled Whole Sea Bream with Chile Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps dark agave nectar (preferably organic); 2 larges dried ancho chiles; 6 servings Cayenne pepper; 1 Tbsp chopped fresh cilantro plus additional for garnish; 2 teaspoons fish sauce (such as nam pla or nuoc nam); 3 Tbsps chopped garlic; 118 milliliters grapefruit juice; 28 grams guajillo chiles (about; 5 Tbsps fresh lime juice; 177 milliliters orange juice; 567 grams whole sea bream, striped bass, or wild-caught rainbow snapper, cleaned, scaled, gutted (1 to 1 1/4 pounds after prep); 4 Tbsps sugar

Grilled Whole Sea Bream with Chile Glaze might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 240 calories, 22g of protein, and 3g of fat per serving. A mixture of garlic, ancho chiles, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. The Fourth Of July will be even more special with this recipe.

Instructions

Toast guajillo and ancho chiles inheavy large skillet over medium-high heatuntil slightly darker in color, 1 to 2 minutesper side for guajillo chiles and about 3minutes per side for ancho chiles. Usingtongs, carefully transfer toasted chiles tosheet of foil and cool.

Ingredients you will need

Guajillo Pepper

Ancho Chili Pepper

Chili Pepper

Toast

Equipment you will use

Frying Pan

Aluminum Foil

Remove stems andseeds from all chiles, then crumble chilesfinely into small bowl.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

Sprinkle sugar over bottom of heavylarge saucepan. Cook over medium heatwithout stirring, occasionally swirlingand tilting pan, until sugar dissolves andbecomes medium golden brown syrup,7 to 8 minutes. Turn off heat.

Ingredients you will need

Sugar

Syrup

Equipment you will use

Sauce Pan

Frying Pan

Add choppedgarlic and stir 20 seconds.

Mix in agavenectar and crumbled chiles; stir 1 minute.

Ingredients you will need

Chili Pepper

Add all citrus juices. Bring mixture to boilover high heat, stirring occasionally. Reduceheat to medium-low and simmer until glazethickens enough to coat spoon, about 20minutes. Strain glaze into small microwave-safebowl, pressing hard on chile solids torelease all liquid. Discard solids in strainer.

Ingredients you will need

Chili Pepper

Glaze

Equipment you will use

Microwave

Sieve

Mix in fish sauce. Season glaze to tastewith salt and pepper. DO AHEAD: Glazecan be prepared up to 3 days ahead. Cool,cover, and refrigerate. Rewarm glaze inmicrowave before continuing.

Ingredients you will need

Salt And Pepper

Fish Sauce

Glaze

Mix 1 tablespoon chopped freshcilantro into glaze.

Ingredients you will need

Glaze

Prepare barbecue (medium-highheat). Coat inside of large grilling basketwith nonstick spray. Wipe fish dry insideand out. Score each side of fish 3 times,cutting to bone.

Ingredients you will need

Bone

Fish

Sprinkle fish inside and outwith salt and cayenne.

Ingredients you will need

Ground Cayenne Pepper

Fish

Salt

Place fish in basket; place on grill rack.Close grill and cook 6 minutes. Turn basketand brush 2 tablespoons glaze over fish,opening basket if necessary and closingagain. Cover grill. Cook fish until justopaque in center, about 7 minutes.

Ingredients you will need

Glaze

Fish

Equipment you will use

Grill

Turn fish out onto platter.

Ingredients you will need

Fish

Brush 2tablespoons glaze over. Top with cilantro.

Ingredients you will need

Cilantro

Glaze

Equipment

Ingredients

Servings:

3Tbsps

dark agave nectar (preferably organic)2larges

dried ancho chiles 6servings

Cayenne pepper 1Tbsp

chopped fresh cilantro plus additional for garnish 2teaspoons

fish sauce (such as nam pla or nuoc nam)3Tbsps

chopped garlic 118milliliters

grapefruit juice 28grams

guajillo chiles (about 5Tbsps

fresh lime juice 177milliliters

orange juice 567grams

whole sea bream, striped bass, or wild-caught rainbow snapper, cleaned, scaled, gutted (1 to 1 1/4 pounds after prep)4Tbsps

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.