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West African Fish Grill 2

Serves 4 to 6 Entree seafood, Fish

West African Fish Grill 2

West African Fish Grill 2 captures the essence of home cooking from the heart of West Africa, where meals are crafted with instinct and shared with warmth. Prepared with whole fish, this dish is a staple on family tables, where the salt is measured by intuition and olive oil is poured with a generous hand. It embodies the simplicity and depth of flavors that define everyday meals in the region.

The finished fish is a celebration of fresh, vibrant flavors, with the richness of olive oil and the brightness of lemon weaving through each bite. The herbs add a fragrant touch, enhancing the natural taste of the fish. Fine sea salt and black pepper bring it all together, creating a meal that's meant to be enjoyed communally, with everyone reaching in to savor the moment.

Ingredients

  • 2whole fish
  • 2 tbspolive oil
  • lemon — sliced
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Rinse the 2 whole fish under cold running water to remove any scales or impurities. Pat them dry thoroughly with paper towels, both inside and out, to ensure a good sear and prevent steaming. Make three diagonal slashes on each side of the fish to help the marinade penetrate and cook evenly.
  2. In a small bowl, mix 2 tablespoons of olive oil with finely chopped herbs of your choice, such as parsley, cilantro, or thyme. Add a generous pinch of fine sea salt and freshly ground black pepper to taste. Squeeze the juice of half a lemon into the mixture and stir until well combined.
  3. Rub the oil and herb mixture generously over the entire surface of the fish, making sure to get into the slashes and the cavity. This will infuse the fish with flavor and help it stay moist during grilling.
  4. Preheat a grill pan or outdoor grill to medium-high heat. Brush the grill grates with a little olive oil to prevent sticking. Place the fish on the grill, and let it cook undisturbed for about 4-5 minutes on each side.
  5. Check for doneness by gently pressing the thickest part of the fish with a fork; the flesh should be opaque and flake easily. The skin should be crispy and slightly charred, with a fragrant aroma of grilled herbs and lemon.
  6. Taste a small piece of the fish to check for seasoning. Adjust with more fine sea salt and black pepper if needed. Serve the fish immediately, garnished with additional lemon wedges for squeezing over, and enjoy with family and friends.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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