Dakar-Style Grilled Fish with Spicy Onion-Lime Sauce

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Poisson Braisé is the signature street food of Dakar, where whole snapper or grouper is rubbed with a punchy garlic-ginger-lime marinade, charred over open coals, and smothered in a tangy onion-and-pepper relish. The contrast of smoky skin, flaky flesh, and bright citrus heat is what makes this dish beloved along the Senegalese coast.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 4 gSugar
• 52 gProtein
• 920 mgSodium
• 980 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 34 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish and marinade

• 1 whole red snapper (about 2.5 lb), cleaned and scaled
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 3 tbsp fresh lime juice
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper

For the spicy onion-lime sauce

• 2 tbsp olive oil
• 2 large red onions, halved and thinly sliced
• 1 Scotch bonnet or habanero pepper, minced
• 4 garlic cloves, minced
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Directions

1. Rinse the fish under cold running water and pat thoroughly dry with paper towels. Using a sharp knife, make 3 to 4 deep diagonal slashes on each side of the fish, cutting into the flesh but not through the bone.
2. In a small bowl, whisk together the minced garlic, grated ginger, chopped parsley, lime juice, Dijon mustard, olive oil, salt, and pepper to form a thick marinade.
3. Rub the marinade generously over the entire fish, working it well into the cavity and the slashes. Place on a rimmed platter, cover, and let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
4. Meanwhile, prepare a charcoal grill for medium-high direct heat (about 400°F). If using a gas grill, preheat all burners on high for 10 minutes. Clean and oil the grates well to prevent sticking.
5. Place the fish on the hot grill and cook undisturbed for 6 to 7 minutes, until the skin releases easily and has dark grill marks. Carefully flip using two large spatulas and grill the second side for another 6 to 7 minutes, basting once with any leftover marinade.
6. While the fish grills, make the sauce: heat the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, and cook for 6 to 8 minutes, stirring often, until softened and just turning golden at the edges.
7. Stir in the minced garlic and Scotch bonnet and cook for 60 seconds until fragrant. Remove the skillet from the heat and stir in the lime juice, parsley, salt, and pepper; the residual heat will mellow the peppers.
8. Transfer the grilled fish to a large platter or wooden board. Spoon the warm onion-lime sauce generously over the top and down the slashes so it soaks into the flesh.
9. Serve immediately with steamed white rice, attiéké, or crusty bread to soak up the bright, peppery juices.

Cook’s Notes

• Choose the freshest fish you can find—clear eyes, bright red gills, and firm flesh are signs of quality at the market.
• For less heat, halve the Scotch bonnet and remove the seeds and white membrane before mincing; for more fire, leave them in.
• No outdoor grill? Set your oven to broil and place the fish on a foil-lined sheet about 6 inches from the heat for 8 to 10 minutes per side.
• Traditional Poisson Braisé from Dakar is often served with attiéké (fermented cassava couscous) or simple steamed rice and a wedge of lime.

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