Grilled Kingfish with Paprika Chili Sauce

For the sauce, place the peppers and chili peppers on the broiler for 10-15 minutes. Remove the skin from the garlic. Skin and seed the peppers and chilies and blend them with the garlic and 2/3 of the oil in a hand blender. Season with salt and pepper. Rinse and dry the coriander, chop half of it and mix it into the sauce.

Rinse the Kingfish until cooled, dry and squeeze half of the limes and drizzle the fish inside and out with the lime juice, season with salt, pepper and cayenne pepper. Wash the remaining limes while hot, cut into wedges and place in the fish belly with the remaining cilantro.

Clean the leeks, cut them in half lengthwise and peel off a few outer leaves (use the rest elsewhere). Tie the fish with leek leaves and brush lightly with oil. Cook on the hot grill for about 10 minutes on each side, add the chili peppers.

Skin the fish, remove the fillets from the bones and bring to the table with the sauce.

You can also cook the fish in the oven at 180 °C for about half an hour. You can also put the peppers and chili peppers under the oven grill.

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