Fish is a phenomenal part of any Nigerian meal. It cements the rich culture of this West African country with a population of about 100 million people.
At this time when the walls of our house have turned out to be our knight in shining armour in protecting us from contracting coronavirus, why don’t we run a recipe to make tantalizing spicy grilled fish?
Yes! This is a perfect dish to serve with plantain, yams or fufu. With a little bit of pepper sauce and marinade, you can have this dish every single day without feeling the need to take something else.
Here is a recipe courtesy of Sisi Jemimah.
1 Medium size Tilapia
Olive or Vegetable Oil
1 Inch Root Ginger
2 Sprigs Fresh Thyme or 1/2 Teaspoon Dried Thyme
2 Sprig Rosemary or 1/2 Teaspoon Dried Rosemary
1 Tablespoon Cayenne Pepper
6 Garlic Cloves
1 Teaspoon Lime Juice
1 Red Bell Pepper
1 Scotch Bonnet
1 Medium Onion
2 Tablespoons crushed Pepper Flakes
3 Knorr Cubes
Salt to taste
How To Prepare:
Clean the fish thoroughly then make incisions on both sides to allow the marinade penetrate. Get your spice together; thyme, rosemary, cayenne pepper, 3 garlic, cloves, one teaspoon lemon juice, ginger olive oil and half an onion and blend them.
Add crushed pepper into this mix and mix thoroughly. Use it to marinate the fish and leave it for a while. If you can, leave it for a night. If the urge to have this on your table is uncontrollable, let it marinate for two hours.
On a hot pan, put some cooking oil and add chopped onions. Let them cook until tender then pour the blended mix into the hot pan and add salt to taste. Let it cook for 15 minutes under low heat.
Use this sauce to coat the fish and stuff some of it into the incisions after preheating it in the oven for 5 minutes at 1800C. After this, place it again in the oven and let it cook for 40 minutes. Keep turning it to allow it to cook evenly on all sides and keep coating it with the sauce every time you turn it.
Once ready, serve it with an accompaniment of your liking. Enjoy!