A Taste of Abidjan: The Ultimate Garlic-Lover's Grilled Fish
Details
Charred fish, zesty garlic vibes
Ingredients
Instructions
Prepare the Fish
Rinse the fish under cold water and pat it completely dry with paper towels. With a sharp knife, make 3-4 deep diagonal cuts on both sides of the fish. This allows the marinade to penetrate deeply. Squeeze the lime or lemon juice all over the fish, inside and out.
Create the Garlic Marinade
In a food processor or blender, combine the crushed garlic, ginger, onion, Scotch bonnet pepper, parsley, oil, and the crushed bouillon cube. Blend until the mixture forms a coarse but well-combined paste. Season generously with salt and pepper.
Marinate
Generously rub the garlic paste all over the fish, making sure to push it deep into the cuts and inside the cavity. Place the fish in a large dish, cover, and let it marinate in the refrigerator for at least one hour to absorb all the flavors.
Grill to Perfection
Preheat your grill (charcoal is most authentic, but gas or an oven broiler works well too) to medium-high heat. Once hot, place the fish on the grill. Cook for about 7-10 minutes on each side, depending on the thickness of the fish. It's done when the skin is delightfully charred and the flesh flakes easily with a fork.
Serve
This dish is traditionally served hot with *Attiéké* (fermented cassava couscous) or *Alloco* (fried plantains), and a simple side salad of chopped tomatoes and onions. Enjoy the powerful and aromatic flavors of your Ivorian garlic-grilled fish.
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