Barbecued plantains
Cook perfect plantains by wrapping them in foil and barbecuing them. This Latin American relative of the banana is delicious in sweet and savoury dishes.
Grilled fish with samphire
Serves 2 or 4 as a small plate
Easy
Prep:
Cook:
plus 1 hr marinating
Take two whole tilapia, sea bass or sea bream, and marinate in spices for this Nigerian-inspired recipe. Cook on the barbecue and serve with fried yam
Skip to ingredients
For the marinade
- 1 Romano pepperdeseeded and roughly chopped
- 1 small onionroughly chopped
- 1 scotch bonnetdeseeded and roughly chopped
- 2 garlic clovesroughly 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 oilplus extra for the barbecue
Nutrition: Per serving (4)
- kcal263
- fat11g
- saturates2g
- carbs4g
- sugars3g
- fibre3g
- protein37g
- salt0.8g
Method
step 1
Make 2-3 deep cuts on both sides of the fish, pat dry and season with salt and the lemon juice. Set aside.
step 2
To make the marinade, blitz the pepper, onion, scotch bonnet and garlic until minced but not too smooth. Transfer to a bowl and mix in the fish seasoning, pepper, paprika, thyme, curry powder, garlic powder and olive oil. Rub the marinade generously inside and outside the fish, ensuring it gets into the cuts. Stuff the fish cavity with 20g of the marinade (you can use gloves for this if you prefer). Chill the fish for at least 1 hr to marinate.
step 3
Heat a barbecue on high, until the flames subside and the coals are white hot. Lightly oil the grates to prevent sticking (see tip, below). Lay the fish directly on the grates and cook for 4-8 mins each side. If the fish starts to stick, leave it to cook a bit and release before flipping. Alternatively, cook under a hot grill for 6-8 mins each side.
step 4
Remove to a plate and sprinkle with the samphire and parsley. Serve with cassava chips or fried yam, if you like.
