Entree: Gabon – Brochettes de Capitaine (Grilled seasoned fish skewers typical of Gabonese coastal and riverine cooking)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Total 43 min

Ingredients

- 4 fillets capitaine (firm white freshwater fish), approx. 6 oz (170 g) each (total about 1.5 lb / 680 g)
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) palm oil (rouge/palmiste) or red palm oil
- 1 tbsp (15 ml) vegetable oil
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 1 small fresh red chili, seeded and finely chopped (or 1/4 tsp / 1 g cayenne)
- 1 tbsp (15 g) brown sugar
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 8 wooden skewers, soaked in water 30 minutes (no metric)
- Lime wedges, for serving (no metric)

Instructions

1. Combine lime juice, palm oil, vegetable oil, garlic, ginger, sliced onion, chopped chili, brown sugar, salt, and black pepper in a bowl to make the marinade; whisk until sugar dissolves.
2. Place the fillets in a shallow dish, pour half the marinade over the fish, turn to coat, cover, and refrigerate 20–30 minutes to marinate.
3. Preheat a grill or grill pan to medium-high (or preheat broiler). Thread each fillet onto two parallel soaked skewers to keep the fish flat.
4. Brush the grill grates with a little oil. Place skewers on the hot grill and cook 3–4 minutes per side, basting once with reserved marinade, until fish is opaque and lightly charred at the edges.
5. Remove skewers, sprinkle with chopped cilantro or parsley, and serve immediately with lime wedges for squeezing over the fish.