Cooking, recipes, how to
benazir's blog
African Grilled Fish

Actually I really decided what to do with the items on how to grill a fish that are from the AFrican store. What I am about to use is from Nigeria and let me tell you it came out great.
This is for whole fish only of any type wich is between 1 to 3 for the bigger fish and up to 10 for a smaller fish like butterfish. Scale, remove the fins, the innards and the gills. Lay a big piece of aluminum foil down on the counter and then get to work.
Wash and add 3 tbs of lemon juice and make sure it is all over the fish in and out apply spices which are 1 pinch of uziza seeds ground in mortar and pestle, 1 bullion cube, 3 dashes of maggi or knorr aroma, 4 cloves of garlic chopped 3 tbs of red palm oil, and 1 pinch of either red chili powder or African yellow chilli powder wich gets the the same treatment like the lemon juice and then wrap the fish up like a pressent.
You fold to the middle of the fish and the other piece and the ends you fold over twice and give it a good seal. Grill for 20 minutes at 5 minute incriments and keep turning until the fish is done. You do not want fish all over the grill because some scatter like crazy and it is imperitive that you use the aluminum foil.
Enjoy with any rice dish like coconut rice and beans, jollof rice, cocoction rice, fried rice, native jollof rice, or banga rice or noodles.
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