Poisson Braisé (Ivorian Grilled Fish with Onion and Tomato)
Local name: Poisson braisé
In short: Whole fish rubbed with garlic, ginger, lime and chili, grilled until the skin blisters, then heaped with soft onions and tomatoes cooked in oil. It takes about 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 335 kcal
Poisson braisé, grilled fish, is the signature dish of Ivorian open-air restaurants known as maquis. A whole fish is scored, rubbed with garlic, ginger, lime and chili, grilled until the skin blisters, and buried under a heap of onions and tomatoes cooked in oil. It arrives with attiéké or fried plantain and a bowl of hot pepper. This home version works on a charcoal grill, a hot grill pan or the oven broiler.
Instructions
- Pound or blend the garlic, ginger, chili, lime juice, 2 tablespoons of oil, salt and pepper into a rough paste.
- Cut three deep slashes into each side of the fish. Rub the paste over the fish and inside the belly, cover and marinate for 30 minutes, or up to 2 hours in the fridge.
- Heat a charcoal grill, grill pan or oven broiler on medium-high and oil the grate. Cook the fish for 8 to 10 minutes per side, turning once, until the skin is blistered and the flesh near the bone is opaque, 63°C (145°F).
- While the fish grills, heat the remaining oil in a pan over medium heat. Cook the onions with the salt for 5 minutes until soft but still slightly crisp.
- Add the tomatoes and sliced chili and cook for 4 to 5 minutes until the tomatoes just soften.
- Put the fish on a platter, pile the onion mixture on top and serve with attiéké, fried plantain or rice and lime wedges.
Tips
- A fish basket or a well-oiled grate stops the skin from sticking. Do not move the fish until it releases easily.
- Fish steaks or fillets also work. Reduce the grilling time to 3 to 4 minutes per side.
Questions and answers
Which fish is best for poisson braisé?
Tilapia is the most common, followed by sea bream, sea bass and carp. Choose a fish of 500 to 700 g so it cooks through before the skin burns.
Can I cook poisson braisé in the oven?
Yes. Roast the marinated fish on a lined tray at 220°C (425°F) for 20 to 25 minutes, then broil for 2 minutes to blister the skin.
What do you eat with grilled fish in Côte d'Ivoire?
Attiéké and alloco are the usual sides, with sliced onion, tomato and a hot pepper sauce. Cold ginger juice or beer is a common drink.
How long does it take to make Poisson Braisé (Ivorian Grilled Fish with Onion and Tomato)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Poisson Braisé (Ivorian Grilled Fish with Onion and Tomato)?
About 335 kcal per serving, with 31 g of protein, 12 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 12 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
