Ingredients with Measurements:
- 4 whole fish (tilapia or sea bass), scaled and gutted
- 2 habanero peppers, seeded and finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, mix together the habanero peppers, onion, garlic, ginger, vegetable oil, lemon juice, salt, and pepper.
3. Stuff the fish with the mixture and wrap each fish in aluminum foil.
4. Place the fish on the grill and cook for 10-12 minutes on each side or until the fish is cooked through.
5. Remove the fish from the grill and carefully unwrap the foil.
6. Serve hot with additional habanero peppers and lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 20-24 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 4g
Protein: 30g
Substitutions for ingredients:
- Tilapia or sea bass can be substituted with any white fish.
- Habanero peppers can be substituted with any hot pepper.
Variations:
- Add chopped tomatoes and bell peppers to the stuffing mixture.
- Add a tablespoon of honey to the mixture for a sweet and spicy flavor.
Tips and tricks:
- Make sure to scale and gut the fish before stuffing and grilling.
- Use a grill basket or a piece of foil to prevent the fish from sticking to the grill.
- If using a grill pan, make sure to use a non-stick pan or lightly oil the pan before grilling.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-12 minutes or until heated through.
Presentation ideas:
Serve the grilled fish on a bed of rice or with a side of grilled vegetables.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Grilled vegetables, rice, or a side salad.
Troubleshooting advice:
If the fish is sticking to the grill, use a grill basket or a piece of foil to prevent sticking.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Grilled fish is a popular dish in Togo, a West African country known for its seafood dishes.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot with additional habanero peppers and lemon wedges.
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