Poisson Grillé (Grilled Fish) is a traditional Seychellois (from the Seychelles) recipe for a classic dish of grilled (barbecued) aromatic fish. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Grilled Fish (Poisson Grillé).
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For this dish Indian Ocean mackerel are used. They are typically smaller than our horse mackerel, though British mackerel work, just choose small ones.
Ingredients:
4 small mackerel, cleaned and scaled (or other similarly-sized fish)
2 large lemons
1 1/2 tsp ground turmeric
salt and freshly-ground black pepper, to taste
For the Marinade:
12 birds' eye chillies, finely chopped
10g ginger, cut into julienne strips
10 sprigs of fresh thyme
generous handful of flat-leaf parsley, chopped
1/2 lemon
Method:
Take the prepared fish and cut three deep slashes in each side. Squeeze the lemon juice all over and inside the fish then rub with salt, black pepper and turmeric. Set aside to marinade for 20 minutes as you prepare the marinade.
Pound together the chillies, ginger, thyme and parsley in a mortar. Add salt and lemon juice to taste and pound once more. Use this mixture to stuff the slashes and body cavity of the fish. Place in a shallow dish, cover loosely with clingfilm and set aside to marinate in the refrigerator for at least 2 hours.
In the meantime pre-heat your barbecue. When ready to cook, remove the fish from the refrigerator and place on the barbecue. Cook for about 10 to 15 minutes per side, or until cooked through and nicely charred on the outside. Traditionally these are served with baked breadfruit and a cucumber salad. They also work with baked sweet potatoes. They can also be cooked under a grill (broiler).
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