Chadian Gilled Fish

• 2 tablespoons vegetable oil
• 1 teaspoon ground paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt
• Freshly ground black pepper, to taste
• 2 whole fresh fish (such as tilapia or catfish), cleaned and scaled
• Lemon wedges, for serving

Ingredients for 1 serving (340 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat your grill or barbecue to medium-high heat.

   Grill or barbecueStovetop
2. 2

   In a mixing bowl, combine the vegetable oil, paprika, ginger, garlic, cumin, coriander, salt, and black pepper. Mix well to form a smooth marinade.

3. 3

   Pat dry the fish with paper towels and place them on a plate or tray. Using a basting brush, generously coat both sides of the fish with the marinade. Make sure to cover the fish thoroughly for maximum flavor.

4. 4

   If desired, you can let the fish marinate in the refrigerator for about 30 minutes to allow the flavors to penetrate. However, this step is optional, and you can proceed directly to grilling if you're short on time.

   Grill or barbecue
5. 5

   Once the grill is heated, lightly oil the grates to prevent sticking. You use a folded paper towel soaked in vegetable oil and held with tongs to do so.

   Grill or barbecue
6. 6

   Carefully place the marinated fish on the grill and close the lid. Cook for about 4–5 minutes per side, depending on the thickness of the fish, or until the flesh is opaque and easily flakes with a fork. While grilling, you can baste the fish with any remaining marinade using a basting brush for added flavor and moisture.

   Grill or barbecue
7. 7

   Once the fish is cooked through and nicely charred, remove from the grill using tongs or a spatula. Be careful not to break the delicate flesh.

   Grill or barbecue
8. 8

   Serve hot with lemon wedges on the side for squeezing over the fish. It pairs well with a side of rice or millet and can be accompanied by a fresh salad or steamed vegetables.