Dinner · West African
Peppered Grilled Fish
Charred, smoky whole fish under a glossy pepper marinade.
- Prep
- 20 mins
- Cook
- 25 mins
- Total
- 45 minsplus 1 hour marinating
- Servings
- 2
- Difficulty
- Medium
A whole fish on the grill looks like a special occasion and cooks in under half an hour. The scoring is not decorative — those cuts let the marinade reach the thickest part and help the fish cook evenly.
Tilapia is the traditional choice, but sea bass, red snapper or mackerel all work with the same method and timing.
Instructions
-
Rinse the fish and rub it inside and out with the cut lemon and 1 teaspoon of salt. Rinse again and pat completely dry — dry skin is what lets it char rather than steam.
-
Score each side with three or four diagonal cuts, about 1cm deep, down to the bone.
-
Blend the bell peppers, scotch bonnets, onion, garlic and ginger to a thick paste. Transfer to a small pan and cook over medium heat for 8 to 10 minutes until it thickens and darkens slightly, then stir in the oil, paprika, thyme, bouillon, lemon juice and salt. Let it cool.
-
Reserve a third of the marinade for serving. Rub the rest all over the fish, working it well into the scored cuts and the cavity.
Work the marinade deep into the scored cuts. -
Cover and refrigerate for at least 1 hour, or up to 4 hours.
-
Heat a charcoal grill to medium, or a griddle pan over medium-high heat. Oil the grate thoroughly and let it get properly hot before the fish goes anywhere near it.
-
Grill the fish for 10 to 12 minutes on the first side without moving it. It will release cleanly when the skin has set — if it sticks, it is not ready to turn.
Leave it alone until the skin releases on its own. -
Flip carefully with two spatulas and grill for a further 8 to 10 minutes, until the flesh at the thickest point is opaque and flakes easily.
-
Rest for 5 minutes, then serve with the reserved marinade, sliced onion, herbs and lime wedges.
Tips from our kitchen
- A completely dry fish and a properly oiled, properly hot grate are the two things standing between you and stuck skin.
- Cook the marinade before it touches the fish. Raw blended pepper tastes sharp and never quite loses it on the grill.
- The fish is done at an internal temperature of 63°C (145°F) at the thickest part behind the head.
- Under a hot oven grill, use the same timings on a foil-lined tray set about 15cm from the element.
