Entree: Djibouti – National Cuisine – Djiboutian Grilled Fish (Charcoal-grilled whole fish marinated with citrus, garlic, and warm East African spices)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Additional
1 hr
Total
1 hr 30 min
Ingredients
- 2 whole red snapper, scaled and gutted, approx. 1.25 lb (570 g) each
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 4 garlic cloves, minced (approx. 12 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) kosher salt, or to taste
- 1 small Scotch bonnet or habanero, seeded and minced (approx. 15 g), optional for heat
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 1 medium onion, thinly sliced (approx. 150 g)
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 ml) brown sugar
- 2 banana leaves, rinsed (optional, for grilling)
- 2 tbsp (30 ml) vegetable oil for oiling the grill
- Lime wedges and extra cilantro for serving
Instructions
1. In a bowl whisk together lime juice, olive oil, garlic, ginger, cumin, coriander, smoked paprika, turmeric, black pepper, salt, minced Scotch bonnet, chopped cilantro, sliced onion, vinegar, and brown sugar to form a marinade.
2. Make 3 shallow diagonal cuts on both sides of each fish. Rub some marinade into the cuts and inside each cavity, then place fish in a shallow dish and pour remaining marinade over. Cover and refrigerate 1–2 hours (or up to overnight) to develop flavor.
3. Preheat grill to medium-high (about 400°F / 200°C). Clean and oil the grates. If using banana leaves, wrap each fish in a leaf to protect from direct flame.
4. Place fish on the grill and cook, uncovered, 8–12 minutes per side depending on thickness, basting once or twice with reserved marinade (discard any marinade that contacted raw fish and use separately boiled/bottled marinade for basting). Fish is done when flesh flakes easily and reaches 145°F (63°C).
5. Transfer fish to a platter, rest 5 minutes, garnish with lime wedges and extra cilantro, and serve hot with rice, flatbread, or grilled vegetables.
