Botswana-style Grilled Fish

Ingredients

In this adaptation, we have replaced the traditional salted codfish with a locally available fish, such as tilapia or catfish. The spices used in the marinade have been adjusted to incorporate Botswana flavors, including a combination of coriander, paprika, garlic, and ginger. The grilling technique has been introduced to add a smoky element to the dish, which is not commonly found in the original Bacalhau recipe. We alse have the original recipe for Bacalhau, so you can check it out.

• 4 tilapia fillets (or any locally available fish) (approx. 500g / 1.1 lb) 4 tilapia fillets (or any locally available fish) (approx. 500g / 1.1 lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, lemon juice, minced garlic, ground coriander, paprika, ground ginger, salt, and black pepper.
2. 2.
   Place the tilapia fillets in a shallow dish and pour the marinade over them. Ensure that the fillets are evenly coated. Let them marinate for at least 30 minutes, allowing the flavors to infuse.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the marinated fish from the dish and place them on the preheated grill. Cook for approximately 4-5 minutes per side, or until the fish is cooked through and easily flakes with a fork.
5. 5.
   Once cooked, transfer the grilled fish to a serving platter. Garnish with fresh coriander leaves.
6. 6.
   Serve hot with maize porridge or steamed vegetables.

Treat your ingredients with care...

• Tilapia fillets — Ensure that the fish is fresh and properly cleaned before marinating. If tilapia is not available, you can use any locally available fish with firm flesh.
• Ground coriander — For the best flavor, use freshly ground coriander seeds. If unavailable, you can use pre-ground coriander powder.
• Paprika — Opt for a mild or medium paprika to avoid overpowering the dish with heat.
• Fresh coriander leaves — Use the leaves for garnish just before serving to add a fresh and vibrant touch to the dish.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of cayenne pepper to the marinade.
• Make sure to oil the grill grates before placing the fish to prevent sticking.
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Adjust the grilling time based on the thickness of the fish fillets to ensure they are cooked evenly.
• Experiment with different local spices to personalize the marinade according to your taste preferences.

Serving advice

Serve the Botswana-style Grilled Fish hot, accompanied by a generous portion of maize porridge or steamed vegetables. Add a squeeze of fresh lemon juice over the fish for an extra burst of flavor. This dish pairs well with a side of tangy tomato and onion relish.

Presentation advice

Arrange the grilled fish fillets on a platter, garnished with fresh coriander leaves. Place a bowl of maize porridge or steamed vegetables alongside the fish. Add a pop of color by serving the dish with a side of vibrant tomato and onion relish.