Nigerian > Bonga Shad

Bonga Shad with Peppers and Onions Recipe

Ingredients with Measurements:
- 4 Bonga Shad fillets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Lemon wedges, for serving

Special equipment needed:
- Large skillet

Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced peppers and onions to the skillet and cook until they are softened, about 5-7 minutes.
3. In a small bowl, mix together the salt, black pepper, paprika, cumin, garlic powder, onion powder, dried oregano, and dried thyme.
4. Season the Bonga Shad fillets with the spice mixture on both sides.
5. Push the peppers and onions to the sides of the skillet and add the seasoned Bonga Shad fillets to the center of the skillet.
6. Cook the Bonga Shad fillets for 3-4 minutes on each side, or until they are cooked through.
7. Serve the Bonga Shad fillets with the peppers and onions, and lemon wedges on the side.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 8g
- Protein: 23g

Substitutions for ingredients:
- Bonga Shad fillets can be substituted with any other white fish fillets.
- Red and yellow bell peppers can be substituted with any other color bell peppers.
- Olive oil can be substituted with any other cooking oil.

Variations:
- Add sliced mushrooms to the skillet with the peppers and onions.
- Use fresh herbs instead of dried herbs.
- Add a splash of white wine to the skillet before adding the Bonga Shad fillets.

Tips and tricks:
- Make sure to season the Bonga Shad fillets well with the spice mixture.
- Don't overcook the Bonga Shad fillets, as they can become dry and tough.
- Serve the Bonga Shad fillets with a side of rice or quinoa for a complete meal.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the Bonga Shad fillets on a bed of rice or quinoa.
- Garnish with fresh herbs, such as parsley or cilantro.

Garnishes:
- Lemon wedges
- Fresh herbs

Pairings:
- Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Rice
- Quinoa
- Roasted vegetables
- Side salad

Troubleshooting advice:
- If the Bonga Shad fillets are sticking to the skillet, make sure the skillet is well-oiled before adding the fillets.

Food safety advice:
- Make sure to cook the Bonga Shad fillets to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
- Bonga Shad is a type of fish that is commonly found in the Indian Ocean and is popular in African cuisine.

Flavor profiles:
- The Bonga Shad fillets are seasoned with a blend of spices that give them a smoky, slightly spicy flavor. The peppers and onions add a sweet and savory element to the dish.

Serving suggestions:
- Serve the Bonga Shad fillets with a side of rice or quinoa and a side salad for a complete meal.

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Region: Ethiopian

Taste: Savory, Tangy, Spicy, Oniony, Peppery