Grilled Fish

shopping_basket Ingredients 7 items

• check_circle fish: sea bass, sole or mackerel
• check_circle 50 g of ginger
• check_circle 50 g of garlic
• check_circle 4 pèbè
• check_circle 10 g of white pepper
• check_circle 1 tablespoon of lemon juice
• check_circle oil

receipt_long Preparation Steps

1. 1
   Peel the garlic and ginger.
2. 2
   Shell the pèbè and toast it for 2 to 3 minutes in a hot pan without adding any fat.
3. 3
   Finely crush all the ingredients until you get a smooth paste. Add the lemon juice and the oil, then mix.
4. 4
   Crush with a grinding stone, mortar or blender. Add more oil to make blending easier. Add the lemon juice and 2 to 3 tablespoons of oil.
5. 5
   Scale, gut and trim your fish. Make cuts every 2 or 3 centimetres in the skin of the fish.
6. 6
   Salt the fish and brush it with the marinade. Set aside a little marinade for the sauce.
7. 7
   Remember to salt and season inside the cuts.
8. 8
   Let your seasoned fish rest for about twenty minutes.
9. 9
   Cook the fish however you can, on a barbecue or in the oven on the grill setting.
10. 10
    Add a little water to the remaining marinade, salt it and cook for about 5 minutes over low heat.
11. 11
    Serve with plantain fries or cassava sticks.