Grilled Whole Fish with Scotch Bonnet Marinade and Samphire

Name: Grilled Whole Fish with Scotch Bonnet Marinade and Samphire
Total time: 40 min
Yield: 2 servings
Cuisine: International
Ingredients: 2 whole tilapia, sea bass or sea bream, cleaned and scaled (head on or off); Juice of 1/2 lemon; Salt; 1 oz (30 g) samphire (sea beans); Small handful of parsley, finely chopped; Cassava fries or fried yam, to serve; 1 long sweet red pepper, seeded and roughly chopped; 1 small onion, roughly chopped; 1 scotch bonnet chile, seeded and roughly chopped; 2 garlic cloves, roughly chopped; 1 teaspoon fish seasoning; 1 teaspoon finely ground black pepper; 1 teaspoon smoked paprika; 1 teaspoon fresh thyme leaves; 1 teaspoon hot curry powder; 1 teaspoon garlic powder; 2 tablespoons olive oil, plus extra for the grill grates

Wassafatouma

Recipe Contributor

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40 mins

2 Servings

Whole fish rubbed inside and out with a hot pepper, onion and curry spice marinade, then cooked over a hot grill until the skin chars and the flesh flakes. Salty samphire and fresh parsley finish it off. Serve with cassava fries or fried yam for a bold summer dinner.

Grilled Whole Fish with Scotch Bonnet Marinade and Samphire

Preparation Steps

1Step 1

Pat the fish dry and cut 2 or 3 deep slashes into each side, down to the bone. Season with salt and the lemon juice and set aside.

2Step 2

Pulse the red pepper, onion, scotch bonnet and garlic in a food processor until finely chopped but not completely smooth. Scrape into a bowl and stir in the fish seasoning, black pepper, smoked paprika, thyme, curry powder, garlic powder and olive oil.

3Step 3

Rub the marinade all over the fish, working it into the slashes, and spoon a little into each cavity. Wear gloves if you are sensitive to chile. Cover and refrigerate for at least 1 hour.

4Step 4

Heat a grill to high and wait until the flames die down and the coals glow. Clean the grates well and brush them with oil.

5Step 5

Lay the fish on the grates and cook for 4 to 8 minutes per side, depending on size. Let the skin release naturally before turning; if it sticks, give it another minute. The fish is done when the flesh is opaque and flakes easily at the thickest part, or reads 145°F (63°C).

6Step 6

Alternatively, cook under a hot broiler for 6 to 8 minutes per side.

7Step 7

Move the fish to a platter, scatter with samphire and parsley, and serve with cassava fries or fried yam.

Tips & Variations

A fish-grilling basket makes turning whole fish much easier and stops the skin from tearing.
If you cannot find samphire, use thin asparagus spears or green beans, blanched for 1 minute. Use half a scotch bonnet for a milder marinade.
Refrigerate leftover fish, removed from the bone, for up to 2 days and reheat gently until steaming hot.

Grilled Whole Fish with Scotch Bonnet Marinade and Samphire

Preparation Steps

Tips & Variations

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