Grilled Fish

Today, we’re making grilled fish. Many people are often intimidated to cook fish at home. However, cooking fish is relatively simple, and it is a popular choice for both casual meals and family gatherings.

Choosing the correct type of fish is an essential step. Fishes with a firm texture are ideal for the grilling process. For this recipe we’ve used Nile perch (Lates niloticus), this is a freshwater fish found in the rivers and lakes of Africa. If you can’t find Nile Perch, you can use the following fishes as an alternative: Tilapia, Cod, Halibut, Snapper, Sea bass and Sole.

Nile Perch is delicious! If you haven’t had the chance to try it yet, you need to; it is full of flavour, and when it is paired with the right sauce, it creates one of the best-tasting fish on earth! In this recipe, we’re using our signature lime-butter recipe, which has notes of brown butter, lime juice, Thai chili, and more.

Ingredients

Nile Perch, Flour, Garlic powder, White Pepper powder, Paprika powder, Salt, Cooking oil.

Nile Perch is a firm white fish. It has a neutral flavour which means that it can take on the flavour of the seasoning. When prepared in the right way, it becomes tender and absolutely delicious. The outside of the fish is coated with a mixture of flour, garlic powder, white pepper powder and paprika powder. These spices add a gentle flavour to the fish without overpowering its flavour.

White pepper powder has a milder and earthier taste than black pepper powder. It has a distinctive flavour that makes it an excellent choice for dishes where a less pungent taste is desired. White pepper powder is ideal for light coloured sauces, soups, and white fish. It doesn’t alter the aesthetic appearance of the dish like black pepper.

Garlic powder has a concentrated garlic flavour without the moisture of fresh garlic cloves. Paprika powder is made from dried peppers; the flavours can range from mild to smoky to hot. Both garlic powder and paprika powder will enhance the taste of the fish.

Typically, Nile perch is clean and free of bones. However, you can always ask your fishmonger to remove the central fish bones and the fish scales. One of the best features of Nile perch fish is that it is free of those tiny thorns that are found in other fish.

Instructions

If the fish is frozen, defrost for twenty minutes on the counter-top. Wash and clean the Nile perch fish. Pat dry the Nile perch fish with a kitchen towel, this process will remove any moisture and it will ensure that the spices adhere to the surface of the fish.

Add the paprika powder, garlic powder, flour and white pepper powder to a small bowl. Coat the outside of the fish with the spices. Add cooking oil to a grill pan, you can also use a normal frying pan. Set the temperature to medium-low.

Cook the fish for five minutes on each side. Flip the fish gently using a spatula, thereafter let the fish rest on one side on the grill pan for one minute. Turn off the heat and place the fish on a plate. Coat the fish with lime-butter sauce and serve with jasmine rice or salad.

That’s it, the Grilled fish is ready to eat and enjoy with your family and friends. One of the unexpected qualities of this dish is that it is easy to make at home; it is also something that you would expect at a fancy restaurant.

What can you serve with Grilled fish?

Grilled fish can be eaten alongside many different dishes. Consider home-made Garlic bread, which uses fresh baguette with dollops of butter and parsley as the topping. Tabbouleh is another fantastic side-dish, it uses fresh herbs along with finely chopped tomatoes and onions. If you want a more rich side-dish, consider a Garlic Butter Asparagus which has a creamy flavour. And for a more fresh taste, Chimichurri sauce would help to brighten up the flavours of the grilled fish.

How to Store your Grilled fish?

Place the grilled fish in an airtight container and refrigerate. To reheat, add the fish to a pan with a little bit of oil to rehydrate it. It should take one to four minutes to heat up. Avoid reheating the baked fish in the microwave, as it could dry out the fish.