Description
This flavorful grilled fish recipe features whole tilapia, sea bass, or sea bream marinated in a vibrant blend of herbs, spices, and chili peppers. The fish is char-grilled to perfection and served with fresh samphire and parsley, alongside crispy cassava chips or fried yam for a delicious, satisfying meal that highlights fresh, coastal ingredients.
Ingredients
Scale
Fish and Marinade
- 2 whole tilapia, sea bass, or sea bream, cleaned and descaled (head on optional)
- ½ lemon, juiced
- 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
To Serve
- 30g samphire
- Small handful of parsley, finely chopped
- Cassava chips or fried yam
Instructions
- Prepare the fish: Make 2-3 deep cuts on both sides of the cleaned fish. Pat dry with paper towels and season with salt and lemon juice. Set aside to allow the flavors to begin absorbing.
- Make the marinade: Blitz the Romano pepper, onion, scotch bonnet, and garlic in a food processor until minced but not completely smooth. Transfer to a bowl and stir in the fish seasoning, black pepper, smoked paprika, thyme, curry powder, garlic granules, and olive oil to create a flavorful marinade.
- Marinate the fish: Generously rub the marinade inside and outside the fish, making sure to get the mixture into the cuts. Stuff approximately 20g of the marinade into the fish cavity. Cover and chill in the refrigerator for at least 1 hour to enhance the flavor.
- Prepare the grill: Heat a barbecue on high until the flames subside and the coals turn white hot. Lightly oil the grill grates to prevent sticking. Alternatively, preheat a hot grill if cooking indoors.
- Grill the fish: Place the marinated fish directly on the grill grates and cook for 4-8 minutes on each side, depending on thickness. If the fish sticks, allow it to cook further until it naturally releases before flipping to avoid tearing. An indoor grill may require 6-8 minutes per side.
- Serve: Remove the fish to a plate and sprinkle with fresh samphire and finely chopped parsley. Serve alongside crispy cassava chips or fried yam for a complete, delicious meal.
Notes
- Marinating the fish for longer than 1 hour will deepen the flavors but do not exceed 4 hours to avoid overpowering the fish.
- If you do not have samphire, you can substitute with freshly steamed green beans or asparagus for a similar salty crunch.
- Use gloves when handling scotch bonnet peppers to avoid irritation.
- Ensure the grill is properly oiled to prevent the fish from sticking and breaking apart.
- Adjust cooking time based on the size and thickness of your fish for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Keywords: grilled fish, Caribbean fish recipe, samphire, whole fish marinade, cassava chips, scotch bonnet marinade, seafood barbecue
