Poison Braisé (Barbecued Fish)

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Poison Braisé (Barbecued Fish)

Poison Braisé (Barbecued Fish) is a traditional Senegalese recipe for a classic dish of fish stuffed and marinated in a blend of tomatoes, lime, onions, garlic, chillies and parsley that's barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Barbecued Fish (Poison Braisé).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+1 hour marinating)

Serves:

Rating:

Tags : Chilli Recipes Vegetable Recipes Senegal Recipes

Ingredients:

1 large nile perch (or any firm white fish)
3 tomatoes, chopped
juice of 1 limes
zest of 2 limes, cut into thin strips and shredded
2 onions, chopped
5 garlic cloves, peeled and crushed
1 fresh chilli, chopped
1/2 tsp freshly-ground black pepper
1 small bunch of curly parsley, chopped
1 Maggi cube
salt, to taste
60ml soy oil

Method:

In a mortar, combine the tomatoes, lime zest, onions, garlic and chilli. Pound to a paste then add the black pepper, parsley and maggi cube. Pound once more then stir in the lime juice and soy oil. Season to taste with salt and set aside.

Wash and clean the fish thoroughly. Cut deep gashes in the flesh on all sides then rub the pounded marinade mixture all over (inside and out). Cover with clingfilm (plastic wrap) and set aside to marinate for 60 minutes.

In the meantime, light your barbecue and ensure its hot. When the barbecue is hot and the fish has marinated sufficiently, place on the barbecue. Cook for about 20 minutes per side, basting with any remaining marinade, until cooked through.

Serve hot.