Grilled Whole Sea Bream with Chilli Glaze

Ingredients for Grilled Whole Sea Bream with Chilli Glaze

• 6 guajillo chillies (about 30g )

• 2 large dried ancho chillies

• 3 1/2 tablespoons sugar

• 2 1/2 tablespoons chopped garlic

• 40ml dark agave nectar (preferably organic)

• 180ml orange juice

• 120ml grapefruit juice

• 80ml fresh lime juice

• 1 1/2 teaspoons fish sauce (such as nam pla or nuoc nam)

• 1 tablespoon chopped fresh coriander plus additional for garnish

• Nonstick vegetable oil spray

• 1 1 1/4- to 675g whole sea bream, striped bass, or wild-caught rainbow snapper, cleaned, scaled, gutted (1 to 575g after prep)

• Cayenne pepper

• Ingredient info: Guajillos are maroon-coloured, fairly hot chillies about 11/2 inches wide and up to 6 inches long. They are available at some supermarkets and at Latin markets. Ancho chillies are sold at many supermarkets and at specialty foods stores and Latin markets. Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

• Large grilling basket

How to make Grilled Whole Sea Bream with Chilli Glaze

Toast guajillo and ancho chillies in heavy large skillet over medium-high heat until slightly darker in colour, 1 to 2 minutes per side for guajillo chillies and about 3 minutes per side for ancho chillies. Using tongs, carefully transfer toasted chillies to sheet of foil and cool. Remove stems and seeds from all chillies, then crumble chillies finely into small bowl.

Sprinkle sugar over bottom of heavy large saucepan. Cook over medium heat without stirring, occasionally swirling and tilting pan, until sugar dissolves and becomes medium golden brown syrup, 7 to 8 minutes. Turn off heat. Add chopped garlic and stir 20 seconds. Mix in agave nectar and crumbled chillies; stir 1 minute. Add all citrus juices. Bring mixture to boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until glaze thickens enough to coat spoon, about 20 minutes. Strain glaze into small microwave-safe bowl, pressing hard on chilli solids to release all liquid. Discard solids in strainer. Mix in fish sauce. Season glaze to taste with salt and pepper. DO AHEAD: Glaze can be prepared up to 3 days ahead. Cool, cover, and refrigerate. Rewarm glaze in microwave before continuing.

Mix 1 tablespoon chopped fresh coriander into glaze.

Prepare barbecue (medium-high heat). Coat inside of large grilling basket with nonstick spray. Wipe fish dry inside and out. Score each side of fish 3 times, cutting to bone. Sprinkle fish inside and out with salt and cayenne.

Place fish in basket; place on grill rack. Close grill and cook 6 minutes. Turn basket and brush 2 tablespoons glaze over fish, opening basket if necessary and closing again. Cover grill. Cook fish until just opaque in centre, about 7 minutes.

Turn fish out onto platter. Brush 2 tablespoons glaze over. Top with coriander.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.