Ingredients

2 whole tilapia, sea bass, or sea bream, cleaned and descaled (optional to keep head on)

½ lemon, juiced

30g samphire

Small handful of parsley, finely chopped

Cassava chips or fried yam, to serve

1 Romano pepper, deseeded and roughly chopped

1 small onion, roughly chopped

1 scotch bonnet, deseeded and roughly chopped

2 garlic cloves, roughly chopped

1 tsp fish seasoning

1 tsp finely ground black pepper

1 tsp smoked paprika

1 tsp fresh thyme leaves

1 tsp hot curry powder

1 tsp garlic granules

2 tbsp olive oil, plus extra for the barbecue

Instructions

Step 1: Make 2-3 deep cuts on both sides of the fish, pat dry, and season with salt and lemon juice. Set aside.

Step 2: To make the marinade, blitz the Romano pepper, onion, scotch bonnet, and garlic until minced but not too smooth. Transfer to a bowl and mix in the fish seasoning, black pepper, smoked paprika, thyme, curry powder, garlic granules, and olive oil.

Step 3: Rub the marinade generously inside and outside the fish, making sure it gets into the cuts. Stuff the fish cavity with about 20g of the marinade. Chill the fish for at least 1 hour to marinate.

Step 4: Heat a barbecue on high until the flames subside and the coals are white hot. Lightly oil the grates to prevent sticking.

Step 5: Lay the fish directly on the grates and cook for 4–8 minutes on each side. If the fish sticks, leave it to cook a bit longer until it releases naturally before flipping. Alternatively, cook under a hot grill for 6–8 minutes on each side.

Step 6: Remove the fish to a plate and sprinkle with samphire and parsley. Serve with cassava chips or fried yam if desired.

Tips & Variations

Lightly oil your grill grates to avoid the fish sticking and tearing during cooking.

If you prefer less heat, reduce or omit the scotch bonnet from the marinade.

Fresh herbs like cilantro or dill can be added for a different flavor twist.

Try using other firm white fish if you can’t find tilapia, sea bass, or sea bream.

FAQs

Can I prepare the marinade in advance?

Yes, you can prepare the marinade a day ahead and keep it refrigerated. This helps the flavors deepen, making the fish even more flavorful.

Is samphire easy to find?

Samphire is sometimes called sea beans or sea asparagus and can usually be found in specialty or seafood markets. If unavailable, serve with a sprinkle of fresh herbs or salt-tolerant greens as a substitute.