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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat the fish dry. Rub each fish inside and out with 2 tbsp (30 ml) oil and 2 tbsp (30 ml) 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.

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.