🇬🇳 Guinean Cuisine

Poisson Braisé

Grilled Fish

Prep Time 45 min

Servings 4

Difficulty Medium

Calories 362 kcal

Whole fish marinated in a fiery blend of garlic, ginger, lemon, and scotch bonnet, then grilled over charcoal until the skin is crisp and the flesh is smoky and tender.

Ingredients

2 whole tilapia or barracuda, scored
4 cloves garlic, minced
2-inch piece ginger, grated
2 limes, juiced
2 scotch bonnet peppers, blended
1 onion, sliced into rings
3 tbsp vegetable oil
1 bouillon cube, crushed
Salt to taste

Instructions

1 Mix garlic, ginger, lime juice, scotch bonnet, oil, bouillon, and salt into a paste.
2 Score fish deeply on both sides and rub marinade inside and out.
3 Marinate for at least 30 minutes, ideally 2 hours.
4 Grill over medium-hot charcoal for 8-10 minutes per side until skin is crisp.
5 Serve on a bed of sliced onion rings with extra marinade on the side.

Did You Know?

In Conakry, poisson braisé vendors line the corniche road along the Atlantic, and the smell of grilling fish at sunset is considered one of the city's signature experiences.