Grilled Fish (Nigerian Style)

Grilled Fish (Nigerian Style)

I don’t usually buy whole fish but when I do, this is exactly what I have in mind – Nigerian style grilled fish. I’m not going to lie, before I decided to make this recipe I had spent a whole day daydreaming about grilled fish and yamarita – specifically the one from TFC. I even went on their website to try to get some delivered to me in Canada. Seriously. While perusing their site, I told a friend how I planned to send my order info with a note explaining my dire need for yamarita and fish. Said friend thought I was joking… I wasn’t. They didn’t take my order. 🙁 (It probably didn’t help that it was also 3AM Lagos time, but did I care?). It took a while, but eventually I got over this unfortunate event and decided to make grilled fish and pepper sauce myself.

As a side note, TFC if you ever read this: help me. I’m not asking for much. Here’s my order: Yamarita, grilled fish, charcolit chicken, chicken pie x 2, sausage roll x 4, scotch egg, jollof rice, chicken topper salad, palms rice and sauce and moin moin. That’s all.

As with most recipes that turn out bomb.com, this grilled fish recipe doesn’t need much – just salt, pepper and a few basic spices. As a rule, I prefer to use fresh herbs and ingredients over their processed variations and I recommend you do too. However, when I made this recipe, I didn’t have fresh ginger or garlic so I used their powdered forms. I also highly recommend that you marinate the fish overnight. Let the spices get into the fish so you get the very best flavor with every bite. The key to the best tasting meat/fish is to have the right combination of spices soaking in the raw meat/fish for the right amount of time.

Of course, if you don’t have that time and you want your fish the same day, go ahead and marinate it for as little as an hour. But when you can, follow the recipe and leave the fish to marinate overnight because the difference is clear. So much so that bae, who usually doesn’t like fish and would never touch the fish head, went back after he’d eaten his fish to scrape whatever meat was on the fish head. It was that serious. Don’t believe me? Try it for yourself.

GRILLED FISH

INGREDIENTS

  • 1/2 tbsp Salt
  • 1 tsp Cameroon pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp onion powder
  • Optional: 1 tsp suya spice
  • 1 tbsp olive oil
  • 1 tilapia fish

Directions

Gut, scale and clean fish. Preset oven to 375F (~190C)

Combine all the spices and oil and rub over the fish on both sides. Leave to marinate for 1 hour or overnight (preferred).

Place fish on a grill tray and place baking pan under tray to capture any liquid spill

Bake for 25 minutes then switch to broil at 525F (~275C) for 5 minutes

 

Pepper Sauce

Ingredients

  • 2 tomatoes
  • 1 bell pepper
  • 1/2 scotch bonnet pepper
  • 1/2 medium onion, finely chopped
  • 1 stock cube
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon curry
  • Salt, to taste
  • 1/4 cup vegetable oil

Directions

Coarsely blend tomatoes, bell pepper and scotch bonnet pepper
Sauté onions in oil over medium heat then add tomato and pepper mix

Season with stock cube, thyme and curry
Fry for 15 minutes and taste for salt. Adjust as needed 

Spread some on top of fish or serve as side.

Grilled Fish (Nigerian Style)
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For Fish
  1. 1/2 tbsp Salt
  2. 1 tsp Cameroon pepper
  3. 1 tsp garlic powder
  4. 1 tsp ginger powder
  5. 1 tsp onion powder
  6. Optional: 1 tsp suya spice
  7. 1 tablespoon olive oil
  8. 1 tilapia fish
For Sauce
  1. 2 tomatoes
  2. 1 bell pepper
  3. 1/2 scotch bonnet pepper
  4. 1/2 medium onion, finely chopped
  5. 1 stock cube
  6. 1 teaspoon fresh thyme
  7. 1/4 teaspoon curry
  8. Salt, to taste
  9. 1/4 cup vegetable oil
For Fish
  1. Gut, scale and clean fish. Preset oven to 375F (~190C)
  2. Combine all the spices and oil and rub over the fish on both sides. Leave to marinate for 1hr or overnight (preferred).
  3. Place fish on a grill tray and place baking pan under tray to capture any liquid spill
  4. Bake for 25 minutes then switch to broil at 525F (~275C) for 5 minutes
For Sauce
  1. Coarsely blend tomatoes, bell pepper and scotch bonnet pepper
  2. Sauté onions in oil over medium heat then add tomato and pepper mix
  3. Season with stock cube, thyme and curry
  4. Fry for 15 minutes and taste for salt. Adjust as needed
  5. Spread some on top of fish or serve as side.
Tatashey http://www.tatashey.com/

1 Comment

  1. August 14, 2017 / 1:14 PM

    Recipe looks so simple even I’m tempted to try making it 🙂

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