This was supposed to be a Summer recipe, but due to popular demand on roasted fish recipes, I decided to make this post. I always knew about roasted meats and other roasted foods, but never about fish except for those used in making Nigerian soups. I have several recipes for roasted fish but this one is easier and works just as great. It tastes great and is quite moist. I served this fish for Easter and everyone had fun with it and I was quite elated.
This recipe works for most types of fish. The marinating process matters a lot. It keeps the fish tender and tasty. Even my ajebutters ate most of mine. If my Ajebutters eat any fish you prepare; then you are in business
let us get to it!
- 4-6 pieces of croacker, tilapia, or cat fish
- 2-3 fingers of cayenne or habanero peppers(optional)
- 3 garlic cloves
- a handfull of parsley(optional)
- 1 knob of raw ginger
- 2 tsps oil
- salt to taste
- 1 large onion(sliced)
- 1 large tomato(sliced)
- 1tsp chili flakes
- 2tsps vinegar
- salt to taste
- Wash and pat the fish dry. With a sharp knife, make 2 incisions on the flesh of each side of fish, season with salt and set aside for about 10minutes to an hour.
- In a mortar, mash the peppers, ginger, parsley garlic, bouillon and a pinch of salt (just a pinch); then mix with 1 tsp oil. After one hour. pre heat a tsp of oil in a pan and pre heat your oven to 350 degrees...Sear the fish in the pan until brown on both sides; then rub with the mashed pepper mix. Place in a non stick oven tray and cook until the fish is tender(about 10-15 minutes)...Alternatively, instead of searing first, you could grill the fish on an out door or in door grill and baste with the ingredients as it cooks.
- To serve: mix the onion, tomato, vinegar and chili flakes and a pinch of salt...serve over the fish