Stuffed Grilled Fish RecipeOrigin: Liberia Period: Traditional |
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This is another of my wife's Liberian recipes and she insists that you must use curly parsley for the stuffing but coriander or any similar, leafy, herb works just as well. Also, there are versions of this dish in may coastal West African countries, most notably Senegal. Ingredients
1 tbsp fine sea salt 
Stuffed Grilled Fish Preparation:Method:Clean and gut the fish and remove the gills. Wash and pat dry then cut a deep vertical slash in both sides of the fish and with your fingers or a filleting knife open this towards the fish tail so that you have a pocket. Salt the fish liberally and set aside in a bowl to marinate. Meanwhile, pound 1 tbsp salt and 1 tbsp whole black peppercorns into a powder. Use this to rub into both the inside and outside of the fish, replace in a bowl and allow to marinate for at least 30 minutes. Meanwhile, roughly chop the parsley and place in a pestle and mortar along with the remaining peppercorns and pound to a smooth paste. Use this to fill the pockets you formed in both sides of the fish. Allow to marinate for 20 minutes more. Cook the fish by grilling, preferably on a a hot charcoal barbecue (About 15 to 20 minutes per side, depending on the size of the fish). The skin of the fish should be crisp but not charred. |
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