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Loading...Poisson Braisé is a beloved street-food classic from Côte d'Ivoire, where whole fish are marinated in aromatic spices and char-grilled over smoky hardwood coals. This vibrant dish pairs tender, flaky flesh with a fiery Scotch bonnet kick and is traditionally served with attiéké or grilled plantains. The contrast of crisp, charred skin against juicy, well-seasoned meat makes it a true coastal West African favorite.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 whole fish
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 6 gSugar
- 56 gProtein
- 620 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 3.5 mgIron
- 38 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the Fish and Marinade
- 4 whole tilapia, cleaned and gutted (about 350 g each)
- 6 cloves garlic, minced
- 1 large onion, grated
- 1-inch knob fresh ginger, grated
- 2 Scotch bonnet peppers, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon bouillon powder
- 3 tablespoons vegetable oil
- Juice of 2 lemons
For the Spicy Pepper Sauce (Sauce Piment)
- 4 large ripe tomatoes, blended
- 1 large red onion, finely chopped
- 3 Scotch bonnet peppers
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon dried basil
- Salt to taste
Directions
- Rinse the fish under cold water and pat dry. Using a sharp knife, make 3 to 4 diagonal slashes on each side of each fish, cutting through to the bone so the marinade can penetrate.
- In a large bowl, combine the garlic, grated onion, ginger, Scotch bonnets, thyme, bouillon powder, oil, and lemon juice to form a thick, fragrant paste.
- Rub the marinade thoroughly over the fish, working it into the slashes and inside the cavity. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
- While the fish marinates, make the pepper sauce: heat oil in a saucepan over medium heat, sauté the onion and garlic until softened, then add the blended tomatoes, tomato paste, whole Scotch bonnets, and basil.
- Simmer the sauce for 12 to 15 minutes until thickened and the oil rises to the surface. Season with salt, remove from heat, and set aside.
- Light a charcoal grill and let the coals burn down to a medium-hot, white-ash state, or preheat a gas grill to medium-high heat and oil the grates well.
- Place the fish on the grill and cook for 7 to 8 minutes per side, basting occasionally with any remaining marinade, until the skin is charred and crisp and the flesh flakes easily from the bone.
- Transfer the grilled fish to a platter and serve immediately with the spicy pepper sauce, sliced raw onions, lemon wedges, and traditional sides such as attiéké or grilled plantains.
Cook’s Notes
- Ask your fishmonger to scale and gut the fish, but keep the heads and tails on for an authentic presentation.
- Hardwood charcoal gives the smokiest flavor; avoid gas-only grilling if you can, and keep flames from licking the fish to prevent scorching.
- Marinate longer for more intense flavor, but do not exceed 6 hours as the citrus acid can break down the delicate flesh.
- Serve with cold drinks and attiéké (fermented cassava couscous) for the full Ivorian street-food experience.
- Adjust the number of Scotch bonnets in the pepper sauce to suit your heat tolerance; remove the seeds for a milder sauce.
