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Loading...A signature Côte d'Ivoire preparation where whole tilapia is first marinated with citrus, garlic, and scotch bonnet, then briefly grilled over high heat to lock in smoky flavor. The fish finishes by braising gently in a vibrant tomato, bell pepper, and onion sauce enriched with palm oil and thyme, absorbing the savory-sweet juices before being spooned onto the plate.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 6 gSugar
- 38 gProtein
- 720 mgSodium
- 780 mgPotassium
- 90 mgCalcium
- 3.5 mgIron
- 45 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the tilapia and marinade
- 4 small whole tilapia (about 350 g each), cleaned and butterflied
- 3 tbsp fresh lemon juice
- 2 tbsp minced garlic
- 1 tbsp finely grated fresh ginger
- 1 Scotch bonnet pepper, minced (seeds removed for less heat)
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 3 tbsp vegetable oil
For the braising sauce
- 3 tbsp red palm oil
- 2 large yellow onions, thinly sliced
- 4 ripe Roma tomatoes, chopped (about 3 cups)
- 2 red bell peppers, sliced into strips
- 1 tbsp tomato paste
- 1 whole Scotch bonnet pepper, pierced with a knife
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup fish stock or water
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For garnish
- 1/4 cup chopped fresh parsley or cilantro
- 1 lime, cut into wedges
Directions
- In a large bowl, combine the lemon juice, garlic, ginger, minced Scotch bonnet, salt, pepper, and vegetable oil. Add the butterflied tilapia and rub the marinade thoroughly into the flesh and cavity. Cover and refrigerate for 20 minutes.
- Meanwhile, prepare the braising sauce: heat the palm oil in a large deep skillet or Dutch oven over medium heat. Add the sliced onions and cook for 5-6 minutes until softened and translucent, stirring occasionally.
- Stir in the chopped tomatoes, bell pepper strips, tomato paste, whole Scotch bonnet, thyme, bay leaf, salt, and pepper. Cook the sauce for 8-10 minutes, stirring now and then, until the tomatoes break down and the mixture thickens into a rich, jam-like consistency. Pour in the fish stock and simmer 3 minutes more.
- Preheat a grill or grill pan to high heat. Lightly oil the grates. Grill the marinated tilapia for 2-3 minutes per side, just until the skin is charred in spots and the flesh is opaque about halfway through. The fish should still be slightly undercooked since it will finish in the sauce.
- Nestle the grilled tilapia into the simmering sauce, spooning some sauce over the top. Cover, reduce heat to low, and braise gently for 10 minutes until the fish flakes easily with a fork and is saturated with the pepper-tomato juices.
- Discard the whole Scotch bonnet and bay leaf. Taste the sauce and adjust seasoning with more salt if needed. Transfer the tilapia to a platter, spoon the braising sauce generously over and around the fish, and scatter fresh parsley on top. Serve hot with lime wedges and attiéké, white rice, or boiled plantains on the side.
Cook’s Notes
- Score the flesh of each tilapia with 2-3 diagonal cuts before marinating; this helps the citrus and spices penetrate and prevents the fish from curling on the grill.
- If you don't have a grill, sear the fish in a hot cast-iron skillet with a little oil for 2 minutes per side to achieve the same smoky char before braising.
- Palm oil gives the sauce its authentic deep-orange color and earthy flavor; substitute with a mix of vegetable oil and 1 teaspoon of paprika if unavailable.
- For a richer braise, replace the water with an equal amount of light coconut milk and add a handful of pitted olives along with the bell peppers.
- Always remove the braised fish gently with a wide spatula since the flesh becomes very tender and can break apart easily once cooked in the sauce.
