Description
A delicious and flavorful meal featuring grilled whole fish seasoned with aromatic spices and lemon juice, paired with crispy fried plantains and a spicy homemade pepper sauce. Perfect for a balanced and satisfying dinner that combines smoky, sweet, and spicy flavors.
Ingredients
Scale
Fish and Marinade
- 1 whole fish (tilapia or any preferred fish), cleaned and scored
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon minced ginger
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup fresh tomato sauce or blended fresh tomatoes
Fried Plantains
- 3 ripe plantains, peeled and sliced
- 2 tablespoons vegetable oil for frying
- A pinch of salt
Pepper Sauce
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2–3 fresh red chili peppers (adjust to spice preference)
- 2 tomatoes, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- Salt to taste
Instructions
- Preheat Grill: Preheat your grill or oven to medium heat (about 350°F or 175°C), ensuring it is ready for grilling the fish evenly.
- Marinate Fish: Rub the cleaned and scored whole fish with vegetable oil, lemon juice, paprika, garlic powder, minced ginger, thyme, salt, and pepper. Let it marinate for about 15 minutes to absorb all the flavors.
- Grill Fish: Place the fish on the grill and cook for 15-20 minutes, turning once halfway through to ensure even cooking and a flaky texture.
- Brush with Tomato Sauce: Midway through grilling, brush the fish with fresh tomato sauce or blended fresh tomatoes to keep it moist and add a flavorful glaze.
- Heat Oil for Plantains: While the fish cooks, heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat to prepare for frying the plantains.
- Fry Plantains: Fry the sliced plantains in batches for about 3-4 minutes on each side until they are golden brown and crispy.
- Drain and Season Plantains: Remove fried plantains from the pan and place them on paper towels to drain excess oil, then sprinkle a pinch of salt over them while hot.
- Prepare Pepper Sauce Base: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add chopped onion and bell pepper, sautéing until softened.
- Add Tomatoes and Spices: Stir in chopped tomatoes, fresh chili peppers, minced garlic, and tomato paste. Cook for about 5 minutes until tomatoes soften.
- Simmer Sauce: Season with salt and continue cooking for another 5 minutes, stirring occasionally, until the sauce thickens and becomes aromatic.
- Serve: Arrange the grilled fish on a serving platter, add the fried plantains alongside, and serve the pepper sauce on the side for dipping or drizzling.
Notes
- Ensure plantains are ripe for sweetness and better caramelization.
- Adjust the number of chili peppers according to your preferred spice level.
- Use a whole fresh fish like tilapia; other firm white fish can be substituted.
- Blending fresh tomatoes can be a quick alternative to fresh tomato sauce.
- Serve immediately for the best texture and flavor experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: African
Keywords: grilled fish, fried plantains, pepper sauce, African recipe, spicy sauce, seafood, dinner
