Poisson Braise (Ivorian Grilled Fish)
Poisson braise is a grilled fish dish from Ivory Coast, traditionally eaten after work with a cold drink. Here swordfish fillets spend an hour in a sharp marinade of lemon juice, garlic and herb seasoning, then sear on a hot grill pan until firm. The fish sits on a bed of tomato paste and diced vegetables, and rice or attieke soaks up the juices. It is simple, affordable and quick to finish.
Instructions
In a large bowl, stir together 4 tablespoons of the olive oil, the chopped garlic, the lemon juice, 2 pinches of salt, 2 pinches of pepper and all of the fish seasonings. Mix well so the marinade is evenly combined.
Add the swordfish to the marinade, turning the fillets to coat them. Cover the bowl and chill in the refrigerator for about an hour.
In a separate bowl, combine the tomatoes, onions, yellow peppers, zucchini, tabasco, the remaining olive oil, and the remaining salt and pepper. Set this vegetable mixture aside.
Take the fish out of the refrigerator. Heat a greased stovetop grill pan or skillet over medium heat, add the fillets, and cook for at least 5 minutes on the first side.
Turn the fish and cook the second side for about 4 minutes more.
While the fish cooks, spread half of the tomato paste mixture on a sheet pan and bake it in a 350°F oven for about 7 minutes.
Spoon the remaining unbaked half of the tomato paste mixture onto the plates and set a fillet on each. Garnish with slices of the remaining lemon.
Serve with a side such as white rice or attieke.
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