🇲🇱 Malian Cuisine

Capitaine Braisé

Grilled Nile Perch

Prep Time 1 hour

Servings 4

Difficulty Medium

Calories 380 kcal

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.

Ingredients

1 whole Nile perch (about 1.5kg), cleaned and scored
3 lemons, juiced
4 cloves garlic, minced
2 scotch bonnet peppers, minced
1 large onion, sliced into rings
3 tbsp vegetable oil
2 bouillon cubes, crushed
1 tsp ground black pepper
Salt to taste
Fresh parsley for garnish

Instructions

1 Score the fish deeply on both sides with diagonal cuts.
2 Mix lemon juice, garlic, scotch bonnet, crushed bouillon, oil, salt, and pepper into a marinade.
3 Rub the marinade inside and outside the fish, including into the scores. Stuff with onion rings.
4 Marinate for at least 30 minutes.
5 Grill over medium-hot charcoal for 15-20 minutes per side, basting with remaining marinade.
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.