Grilled capitaine
Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut deep slashes to the bone on both sides of the fish, every three centimetres.
Grind the garlic, ginger, chilli, stock cube, lemon juice and oil into a paste and work it into the cuts.
Leave the fish to marinate for an hour in the cold.
Slice the onions and sweat them in oil over a low heat for thirty minutes, to a caramel colour.
Stir the mustard and lemon juice into the onions and season; that is the yet sauce.
Grill the fish over indirect heat, twenty minutes a side.
Fry the plantain and serve the fish under the onion sauce, with the plantain and lemon.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.