Poisson Braise (Ivorian Grilled Fish)

• 6 tablespoons extra-virgin olive oil
• 5 cloves of garlic, finely chopped
• 1 cup fresh lemon juice
• 3 pinches salt or to taste
• 3 pinches grated red or black pepper
• 4 tablespoons all-purpose fish seasonings (e.g. grated garlic, cilantro,basil, thyme, paprika, salt, and pepper)
• 4 ea. (32 oz) swordfish fillets, deboned
• 2 large tomatoes, neatly diced
• 2 medium-size onions, neatly diced
• 2 medium-size yellow bell peppers, neatly diced
• 2 medium-size zucchini, neatly diced
• 2 dashes tabasco sauce
• 1 can (14 oz) tomato paste

Ingredients for 10 servings (3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine 4 tablespoons of the extra- virgin olive oil in a large bowl, then add all the finely chopped garlic, lemon juice, 2 pinches of salt, 2 pinches of either the red or black pepper, and all of the fish seasonings. Mix them together very well to make a marinade.

2. 2

   Add the fish to the marinade, cover, and marinate in the fridge for about an hour.

3. 3

   Combine the tomatoes, onions, yellow pepper, zucchini, tabasco sauce, remaining extra-virgin olive oil, salt, and pepper in a bowl. Set aside.

4. 4

   Remove the fish from the fridge.

5. 5

   Heat a greased stovetop grill or skillet over medium heat. Add the fish and cook for at least 5 minutes. Flip and cook the other side for about another 4 minutes.

   Grill or barbecueStovetop
6. 6

   While the fish is cooking, put half of the tomato paste mixture onto a sheet pan and bake in a 350°F oven for about 7 minutes.

   Oven
7. 7

   Put the remaining half tomato paste mixture on the plate followed by each one of the sword fish fillets. Garnish with the slice from the remaining lemon.

8. 8

   Serve with a side dish such as white rice or attieke.