Nigerian Barbecued Fish
Nigerian barbecued fish is a whole grilled fish coated inside and out in a blended pepper marinade. The seasoning leans on suya spice, the peanut-based blend known from Nigerian street grilling, and it is mixed with garlic, ginger, onion and two colors of bell pepper. Basting with the leftover marinade while the fish cooks builds a deeply seasoned crust. Extra onion and green pepper on the side add a cool, sharp crunch.
Instructions
Clean and gut the fish thoroughly. Scale it and remove the gills so nothing bitter is left behind.
Put the pepper, garlic, ginger, onion, seasoning cube, suya spice, both bell peppers and the vegetable oil in a blender. Blend everything into a marinade.
Submerge the fish in the marinade and turn it until it is coated well, inside the cavity as well as outside. Leave it to marinate for 1 to 2 hours.
Heat a grill grate and rub it with oil so the skin does not stick. Lay the fish on the grate.
Cook the fish, turning it and brushing on more marinade as it goes. It can take up to about 30 to 45 minutes, and it is ready when the flesh is cooked through.
Serve the fish hot, with extra raw onion and green bell pepper alongside.
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