Poisson Braisé à la Mode de Porto-Novo
A flavorful grilled or baked fish dish, inspired by the coastal city of Porto-Novo. This recipe features a marinade of spices, herbs, and often a touch of tomato and onion, resulting in a tender and aromatic fish.
🧂 Ingredients
- 2 medium Whole fish (e.g., Tilapia, Sea Bream)(cleaned and scaled)
- 1 medium Onion (sliced)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 small Scotch bonnet pepper(seeded and minced, optional)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 2 tbsp Lemon juice
- 1/4 cup Parsley (chopped)
- 1 tsp Thyme (dried)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat your grill or oven to 200°C (400°F).
💡 Tip: If grilling, prepare your grill for direct and indirect heat. - 2
Make deep slashes on both sides of the fish. This helps the marinade penetrate.
💡 Tip: Be careful not to cut all the way through. - 3
In a bowl, combine minced garlic, grated ginger, minced scotch bonnet pepper (if using), tomato paste, vegetable oil, lemon juice, chopped parsley, dried thyme, salt, and black pepper. Mix well to create a marinade.
- 4
Rub the marinade all over the fish, ensuring it gets into the slashes and the cavity. Let it marinate for at least 15 minutes.
- 5
Place the marinated fish on the preheated grill or in a baking dish. If grilling, you can place some sliced onions inside the fish cavity.
💡 Tip: For baking, place fish on a bed of sliced onions. - 6
Grill the fish for about 15-20 minutes per side, or until cooked through and flaky. If baking, bake for 25-30 minutes, basting occasionally with any accumulated juices.
💡 Tip: Cooking time will vary depending on the size of the fish. - 7
Serve the grilled or baked fish hot, garnished with extra parsley and lemon wedges.
💡 Pro Tips
- ✓Use fresh fish for the best flavor.
- ✓Don't overcook the fish, as it can become dry.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level.
🔄 Variations
- Stuff the fish cavity with lemon slices and fresh herbs like cilantro or dill.
- Serve with a side of fried plantains or rice.