Best 5 Whole Fish With Mint Recipes

Seafood lovers, get ready to embark on a culinary journey with our whole fish with mint recipes! This delectable dish, a symphony of flavors and textures, is a true testament to the culinary artistry of Mediterranean cuisine. Picture a perfectly grilled or baked fish, its succulent flesh infused with the refreshing aroma of mint, complemented by a vibrant array of Mediterranean herbs and spices. Our collection of recipes offers a diverse range of options, from the classic Greek-style whole fish with mint and lemon to the Moroccan-inspired fish with chermoula sauce. Each recipe promises a unique taste experience, highlighting the versatility of this iconic dish. Whether you prefer a simple yet flavorful preparation or a more elaborate and exotic one, our recipes have got you covered. So, gather your ingredients, prepare your taste buds, and let's dive into the world of whole fish with mint, a culinary adventure that will leave you craving for more.

Here are our top 5 tried and tested recipes!

ROAST WHOLE FISH WITH CHILE, MINT AND BASIL MARINADE

Roast Whole Fish with Chile, Mint and Basil Marinade image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

Ingredients

2-pound red snapper, head on and cleaned or most any other whole fish
1 teaspoon of red pepper flakes
1 tablespoon chopped garlic
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons fresh mint
3 tablespoons fresh basil

Steps:

Puree all of the ingredients (except the fish) in a blender until smooth. In a dish large enough to fit the snapper, pour half the marinade over the fish. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish under the broiler momentarily to crisp the skin. Place the fish on a platter and pour the remaining marinade over the top of the fish. Serve with steamed potatoes.

GRILLED WHOLE FISH IN CHILE, GARLIC AND MINT SAUCE

Grilled Whole Fish in Chile, Garlic and Mint Sauce image

I'm really liking the fish with mint recipes I've encountered so I was jazzed to see this recipe in The Times-Picayune. I have another nice pink snapper in the fridge (catch of the day) & plenty of mint & fish peppers to work with from the garden. The Times-Picayune attribute this recipe to "Mediterranean Hot and Spicy" by Aglaia Kremezi (Broadway Books, $19.95) - full of flavorful fresh dishes from around the Mediterranean Sea. This recipe is from a restaurant in Jaffa, Israel.

Provided by Busters friend

Categories Southwest Asia (middle East)

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 275.8, Fat 27.3, SaturatedFat 3.8, Sodium 11, Carbohydrate 8.7, Fiber 2, Sugar 3.9, Protein 1.8

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER

Whole Roast Fish With Lemongrass and Ginger image

A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.

Provided by Yewande Komolafe

Categories weekday, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 1/2 pounds whole fish, scaled and cleaned (about 3 whole branzino)
6 tablespoons neutral oil, such as grapeseed or canola oil
1 1/2 tablespoons kosher salt (Diamond Crystal)
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, chopped
1 (2-inch) piece ginger, scrubbed and chopped
4 scallions, green parts sliced and white parts trimmed and left whole
1 scotch bonnet chile, with or without seeds, chopped
1 shallot, peeled and chopped
2 lemons
1/2 teaspoon ground turmeric
1/2 cup full-fat coconut milk
10 cilantro sprigs, cut crosswise

Steps:

Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

BAKED FISH WITH THAI LEMON MINT SAUCE

Baked Fish with Thai Lemon Mint Sauce image

Provided by Clark Frasier

Categories Bake Lemon Mint Halibut Hot Pepper Healthy Lemongrass Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh lemon juice, divided
1 1/2 cups chopped fresh mint leaves, divided
1/2 cup sugar
5 teaspoons fish sauce (such as nam pla or nuoc nam)*
3 teaspoons finely grated lemon peel, divided
1 teaspoon hot chili paste (such as sambal oelek)*
3 tablespoons corn oil
2/3 cup finely chopped lemongrass** (bottom 3 inches of about 6 stalks)
1/2 cup finely chopped shallots
6 banana leaves, each leaf cut into 10-inch-wide, 20-inch-long piece** or six 10-inch-wide, 20-inch-long pieces of parchment paper
6 6-ounce halibut fillets (1 1/4 to 1 1/2 inches thick)
6 tablespoons (3/4 stick) unsalted butter,divided

Steps:

Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.

WHOLE FISH WITH MINT

Whole Fish with Mint image

Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

1 striped bass (2 pounds), cleaned
1/2 ounce ginger, peeled and julienned, about 2 tablespoons
2 scallions, cut into thin strips
1 serrano or jalapeno pepper, cut into thin strips
1 clove garlic, thinly sliced
4 sprigs fresh mint plus 1 cup fresh mint leaves
Kosher salt and ground pepper
1/2 teaspoon fresh lime juice
1 teaspoon vegetable oil
1/2 cup fresh basil leaves, torn if large

Steps:

Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.
Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.
Transfer platter to preparedpan. Cover tightly with foil and steamuntil opaque throughout, about15 minutes. Carefully lift platterfrom pan, retaining the juices.
Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.
Place herb mixture on top of the fish and serve immediately.

Nutrition Facts : Calories 248 g, Fat 7 g

Tips:

Choose the right fish: Select a whole fish that is fresh, firm, and has clear eyes. White fish like sea bass or trout are good choices for this recipe.
Prepare the fish properly: Gut and clean the fish before cooking. If you are unsure how to do this, ask your fishmonger for help.
Season the fish well: Rub the fish inside and out with salt, pepper, and other seasonings of your choice. This will help to enhance the flavor of the fish.
Use fresh herbs: Mint is the key herb in this recipe, but you can also add other herbs such as parsley, thyme, or rosemary. Fresh herbs will give the fish a bright, vibrant flavor.
Cook the fish gently: Whole fish can be cooked in a variety of ways, but one of the simplest and most effective methods is to bake it in the oven. This will help to keep the fish moist and prevent it from overcooking.
Serve the fish immediately: Whole fish is best served immediately after it is cooked. This will ensure that the fish is at its best flavor and texture.

Conclusion:

Whole fish is a delicious and healthy meal that can be easily prepared at home. By following these tips, you can cook a whole fish that is perfectly cooked and full of flavor. Serve it with your favorite sides and enjoy!