Grilled Senegalese Capitaine with Spicy Peanut Sauce

Ingredients

• 2 Capitaine fish fillets (about 200g each) 2 Capitaine fish fillets (about 200g each)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• For the Spicy Peanut Sauce: For the Spicy Peanut Sauce:
• 1 cup roasted peanuts 1 cup roasted peanuts
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• For serving: For serving:
• Steamed rice or couscous Steamed rice or couscous

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 4g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the vegetable oil, minced garlic, grated ginger, paprika, cayenne pepper, salt, and pepper. Mix well to form a marinade.
3. 3.
   Pat dry the Capitaine fish fillets with a paper towel and place them in a shallow dish. Pour the marinade over the fish, ensuring it is evenly coated. Let it marinate for 15-20 minutes.
4. 4.
   Meanwhile, prepare the Spicy Peanut Sauce. In a blender or food processor, blend the roasted peanuts until they form a coarse powder.
5. 5.
   In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
6. 6.
   Add the diced tomatoes, tomato paste, ground cumin, ground coriander, cayenne pepper, salt, and pepper to the saucepan. Cook for 5-7 minutes, stirring occasionally.
7. 7.
   Stir in the blended peanuts and cook for an additional 2-3 minutes, until the sauce thickens. Adjust the seasoning according to taste.
8. 8.
   Place the marinated Capitaine fish fillets on the preheated grill. Cook for 4-5 minutes on each side, or until the fish is cooked through and has grill marks.
9. 9.
   Remove the grilled fish from the heat and let it rest for a few minutes.
10. 10.
    Serve the Grilled Capitaine with a generous drizzle of the Spicy Peanut Sauce. Accompany with steamed rice or couscous.

Treat your ingredients with care...

• Capitaine fish — Ensure the fish fillets are fresh and of high quality. If Capitaine fish is not available, you can substitute it with any firm white fish such as tilapia or cod.
• Roasted peanuts — For a richer flavor, you can roast the peanuts yourself by spreading them on a baking sheet and baking at 180°C (350°F) for 10-12 minutes, or until golden brown. Allow them to cool before blending.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some freshly chopped cilantro or parsley over the grilled fish before serving.
• If you prefer a milder spice level, reduce the amount of cayenne pepper in both the marinade and the Spicy Peanut Sauce.
• For a creamier texture, you can blend a portion of the Spicy Peanut Sauce until smooth and mix it back into the chunky sauce.
• If you don't have a grill, you can also cook the fish in a grill pan or bake it in the oven at 200°C (400°F) for approximately 15 minutes.
• Leftover Spicy Peanut Sauce can be stored in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Grilled Capitaine with Spicy Peanut Sauce alongside a generous portion of steamed rice or couscous. Garnish with fresh herbs and serve with a side of sautéed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the grilled Capitaine fillets on a platter, drizzle the Spicy Peanut Sauce over them, and sprinkle with chopped cilantro or parsley for a pop of color. Serve the dish with a side of steamed rice or couscous, and garnish with lemon wedges for an extra touch of freshness.