Daurade Grillée Sénégalaise (Grilled Sea Bream, Senegalese Style) is a traditional Senegalese recipe for a classic dish of sea bream rubbed with an onion, garlic, chilli, parsley and coriander paste that are grilled on a barbecue before serving with lime wedges. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Grilled Sea Bream, Senegalese Style (Daurade Grillée Sénégalaise).
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Ingredients:
4 medium-sized sea bream, scaled, cleaned and washed
2 onions, chopped
2 garlic cloves, chopped
1 hot chilli, finely minced
4 tbsp parsley, chopped
4 tbsp coriander leaves, chopped
oil for brushing
salt and freshly-ground black pepper, to taste
2 limes, cut into wedges
Method:
In a mortar, pound together the onions, garlic, chilli, parsley and coriander leaves until you have a rough paste. Season to taste with salt and black pepper then set aside.
Wash the fish and pat dry then use a sharp knife to cut three or four deep cuts along both flanks of the fish. Take the paste you have made and rub into the sides of the fish, pressing into the slashes. Use any remaining mixture to stuff the body cavity of the fish.
Heat your barbecue, oil the fish then cook over hot coals on both sides until cooked through (the fish will flake easily with a fork). Transfer to a plate, garnish with lime wedges and serve.
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