Chadian Grilled Fish
Chadian grilled fish is a simple whole-fish dish built on a dry spice rub loosened with oil. Paprika, ginger, garlic, cumin and coriander cling to the skin and char slightly over the fire, giving tilapia or catfish a deep, savory crust while the flesh stays moist. The marinade takes minutes to mix, and a squeeze of lemon at the table finishes it. Serve it beside rice or millet, as it is often eaten in Chad.
Instructions
Heat a grill or barbecue to medium-high.
In a bowl, stir together the vegetable oil, paprika, ginger, garlic, cumin, coriander, salt and black pepper until you have a smooth marinade.
Pat the fish dry with paper towels and set them on a plate or tray. Brush the marinade generously over both sides so the fish is thoroughly coated.
If you have time, refrigerate the coated fish for about 30 minutes so the spices soak in. This step is optional, and you can go straight to the grill if you are short on time.
Once the grill is hot, oil the grates lightly to stop the fish sticking. A folded paper towel soaked in vegetable oil and held with tongs works well for this.
Lay the fish on the grill and close the lid. Cook for about 4 to 5 minutes per side, depending on thickness, until the flesh is opaque and flakes easily with a fork. Brush on any leftover marinade as it cooks if you like.
Lift the fish off with tongs or a spatula, taking care not to break the tender flesh. It should be cooked through and nicely charred.
Serve hot with lemon wedges to squeeze over the top. Rice or millet suits it, and a fresh salad or steamed vegetables also go well. If the fish tends to stick or fall apart, grill it on a sheet of aluminum foil to make turning easier.
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