Entree: Senegal – Dakar & Coastal Senegal – Poisson Grillé (Charcoal-grilled whole fish marinated with West African spices and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 whole red snapper, cleaned and scaled, about 2 lb (900 g)
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) fresh lemon juice
- 1 medium onion, grated or finely minced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1-2 scotch bonnet or bird’s eye chiles, minced (adjust to heat preference)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) sea salt, plus more to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 2 sprigs fresh thyme, leaves removed
- 1 bay leaf, crushed
- 1 small carrot, cut into thin sticks (for serving)
- 1 small cucumber, sliced thin (for serving)
- 2 cups (400 g) attiéké (cassava couscous) or steamed white rice, prepared according to package
- 1 lime, cut into wedges (for serving)

Instructions

1. Make the marinade: In a bowl combine vegetable oil, lemon juice, grated onion, garlic, ginger, minced chile, soy sauce, smoked paprika, black pepper, salt, chopped parsley, thyme leaves, and crushed bay leaf. Mix into a smooth paste.
2. Score and season the fish: Pat the whole snapper dry and make 3 diagonal slashes on each side. Rub the marinade all over the fish, pushing some into the slashes and cavity. Let marinate at least 30 minutes and up to 2 hours in the refrigerator.
3. Prepare grill or pan: Heat a charcoal grill to medium-high with a clean, oiled grate, or heat a large cast-iron skillet or grill pan over medium-high heat and brush with oil to prevent sticking.
4. Grill the fish: Place the fish on the hot grate or pan and cook 6–8 minutes per side, depending on thickness, until flesh is opaque and flakes easily and skin is crisp and slightly charred. If using a pan, press gently and turn carefully using two spatulas.
5. Rest and serve: Transfer the fish to a platter and let rest 3–4 minutes. Serve with attiéké or steamed rice, carrot and cucumber slices, lime wedges, and extra chopped parsley. Traditionally accompany with hot piri-piri sauce or a simple onion-tomato relish.