Entree: Romania – Dobrogea – Saramura de Pește (Dobrogean grilled fish served with a hot garlicky salted broth poured over and accompanied by polenta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

- 4 whole freshwater fish such as carp or sea bass, cleaned and scaled, approx. 1.25 lb (570 g) each
- 2 tbsp (30 ml) coarse sea salt for fish rubbing, plus 3 tbsp (45 g) salt for brine
- 1/4 cup (60 ml) sunflower oil or vegetable oil for grilling
- 6 garlic cloves, smashed and finely chopped (about 1.5 oz / 45 g)
- 4 cups (950 ml) water for saramură
- 1/2 cup (120 ml) white vinegar
- 2 bay leaves
- 1 tsp (2 g) hot smoked paprika or smoked chili flakes
- 1 fresh hot pepper (like Romanian kapia or red chili), sliced (optional)
- 2 medium tomatoes, coarsely chopped (about 8 oz / 225 g)
- 1 small red onion, thinly sliced (about 3 oz / 85 g)
- 2 tbsp (30 ml) chopped fresh dill or parsley
- 2 tbsp (30 ml) butter for the polenta
- 1 cup (170 g) coarse cornmeal (polenta)
- 4 cups (950 ml) water for polenta
- Freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. Rinse and pat the fish dry. Rub each fish inside and out with 2 tbsp oil and 2 tbsp coarse sea salt; let rest 15–20 minutes to absorb.
2. Prepare the grill or a grill pan set to medium-high. Grill the fish 6–8 minutes per side (depending on thickness) until skin is charred and flesh flakes easily. Transfer to a warm platter.
3. While fish grills, make the saramură: in a saucepan bring 4 cups (950 ml) water, 1/2 cup (120 ml) vinegar, 3 tbsp (45 g) salt, bay leaves, smoked paprika, and smashed garlic to a simmer. Cook 5 minutes to meld flavors.
4. Add chopped tomatoes, sliced hot pepper (if using), and red onion to the saramură; simmer 3–4 minutes until tomatoes soften. Taste and adjust salt and pepper.
5. Make the polenta: bring 4 cups (950 ml) water and a pinch of salt to a boil. Gradually whisk in 1 cup (170 g) cornmeal, reduce heat to low, and cook, stirring frequently, 20–25 minutes until thick and creamy. Stir in 2 tbsp (30 ml) butter and chopped dill or parsley.
6. To serve, place each grilled fish on a shallow platter or individual plates and ladle the hot saramură over the fish so it sizzles and soaks into the flesh. Serve immediately with polenta and lemon wedges.