Mains
Ivorian Grilled Fish (Poisson Braise a l’Ivoirienne)
Ingredients
- 1 whole tilapia or sea bream (about 800 g / 1.75 lb), cleaned and scored
- 3 cloves garlic, minced
- 1 onion, minced
- 1 tbsp ginger, grated
- 1 chili pepper, minced
- 2 tbsp vegetable oil
- Juice of 1 lime
- Salt, to taste
Method
- Blend garlic, onion, ginger, chili, oil and lime juice into a paste.
- Rub the paste generously over and inside the scored fish, including the slits.
- Let marinate for at least 30 minutes.
- Grill over medium-high heat for 6-8 minutes per side, basting occasionally, until the fish is charred and cooked through.
- Serve hot with attieke or fried plantain.
Introduction: Whole fish rubbed with a bold spice paste and grilled over open flame, a dish closely associated with Ivory Coast's maquis (open-air roadside restaurants).
Cultural Background: Whole fish rubbed with a bold spice paste and grilled over open flame, a dish closely associated with Ivory Coast's maquis (open-air roadside restaurants).
Tips: Scoring the fish helps the marinade penetrate and ensures even cooking. Oil the grill grates well to prevent the fish skin from sticking.
Variations: Wrap the fish in banana leaves before grilling for extra moisture and aroma.
Storage: Refrigerate leftover cooked fish in an airtight container for up to 1 day.
Reheating: Reheat gently in a covered pan over low heat or a low oven to avoid drying out the fish.
Nutrition: Approx. per serving: 340 kcal, 38 g protein, 4 g carbohydrate, 18 g fat
FAQs:
Q: What fish works best?
A: Tilapia and sea bream are traditional choices, though any firm white fish suitable for grilling whole will work.
Q: Can I cook this without a grill?
A: Yes, a hot cast-iron pan or broiler can approximate the char, though it won't have the same smoky flavor.
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