Capitaine Braisé
Capitaine Braisé (kah-pee-TEN bray-ZAY)
Grilled Nile Perch
A whole Nile perch marinated in a zesty blend of lemon, garlic, and scotch bonnet, then grilled over charcoal until the skin is crispy and the flesh is succulent.
Instructions
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1
Score the fish deeply on both sides with diagonal cuts.
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2
Mix lemon juice, garlic, scotch bonnet, crushed bouillon, oil, salt, and pepper into a marinade.
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3
Rub the marinade inside and outside the fish, including into the scores. Stuff with onion rings.
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4
Marinate for at least 30 minutes.
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5
Grill over medium-hot charcoal for 15-20 minutes per side, basting with remaining marinade.
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6
Serve on a platter garnished with parsley and lemon wedges.
Did You Know?
The Niger River provides Mali with an abundance of capitaine (Nile perch), making it a landlocked country with a surprisingly rich fish cuisine.
The Story Behind Capitaine Braisé
The Niger River has been the lifeblood of Mali for millennia, and its fish have sustained communities since the great empires of Ghana, Mali, and Songhai. Capitaine braisé reflects the sophisticated grilling traditions of riverside towns like Mopti and Ségou.
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