Senegalese Grilled Fish Skewers

Bright, citrusy, and lightly spiced, these Dakar-style fish skewers showcase the West African love of fresh seafood kissed by open-flame grill smoke. Firm white fish soaks in a tangy lemon-garlic marinade with scotch bonnet heat before being threaded with sweet peppers and onions. They are equally at home at a beachside grill in Dakar or a weeknight cookout.

Nutrition Facts

Per serving (estimated)

• 390 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 5 gSugar
• 42 gProtein
• 680 mgSodium
• 920 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 75 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the marinade

• 3 tbsp olive oil
• Juice of 2 lemons (about 1/3 cup)
• 4 garlic cloves, minced
• 1 scotch bonnet or habanero chili, seeded and finely minced
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tsp sweet paprika
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the skewers

• 1.5 lb (680 g) firm white fish such as grouper, snapper, or sea bass, skin removed and cut into 1.5-inch cubes
• 1 large red bell pepper, cut into 1.5-inch pieces
• 1 large green bell pepper, cut into 1.5-inch pieces
• 1 large red onion, cut into 8 wedges
• 1 lemon, halved for serving
• 4 metal or pre-soaked bamboo skewers

Directions

1. Whisk together the olive oil, lemon juice, garlic, scotch bonnet, parsley, thyme, paprika, salt, and pepper in a large non-reactive bowl until well combined.
2. Add the fish cubes to the marinade and toss gently to coat. Cover and refrigerate for 20 to 30 minutes, but no longer than 45 minutes so the citrus does not cure the fish.
3. Preheat an outdoor grill or grill pan to medium-high heat, about 400 to 450 F, and lightly oil the grates. If using bamboo skewers, soak them in water for 30 minutes first.
4. Thread the marinated fish, bell pepper pieces, and onion wedges alternately onto the skewers, dividing evenly among the 4 skewers and leaving a little space between pieces for even cooking.
5. Place the skewers on the hot grill and cook for 4 to 5 minutes per side, turning carefully with tongs, until the fish is opaque, lightly charred, and flakes easily with a fork.
6. Baste the skewers once or twice during cooking with any remaining marinade for extra flavor and a glossy finish.
7. Transfer the skewers to a platter, squeeze the grilled lemon halves over the top, and serve immediately with steamed rice, attieke, or crusty bread and a side of onion-tomato salad.

Cook’s Notes

• Choose a firm, meaty white fish so the cubes hold together on the grill; very delicate fillets like sole will fall apart.
• If scotch bonnet is too intense, swap in a milder jalapeño or leave the seeds out for gentler heat.
• Marinate the fish briefly only; the lemon juice will start to cook the flesh if left too long and turn it mushy.
• Soak bamboo skewers in water for at least 30 minutes to prevent them from catching fire on the grill.
• Serve with a simple yassa-style onion relish or a squeeze of extra lemon for an even more authentic Senegalese touch.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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