Grilled Cape Bream with Cape Malay Spices

Ingredients

While the original Capitaine à la Saint-Louisienne from Senegalese cuisine features a different type of fish and a distinct set of spices, this adapted recipe for Grilled Cape Bream with Cape Malay Spices incorporates the flavors and ingredients commonly found in South African cuisine. The use of Cape Bream, a local fish, and the inclusion of Cape Malay spices give this dish a unique South African twist. We alse have the original recipe for Capitaine à la Saint-Louisienne, so you can check it out.

• 4 Cape Bream fillets (about 150g/5.3oz each) 4 Cape Bream fillets (about 150g/5.3oz each)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 3g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the vegetable oil, lemon juice, ground coriander, ground cumin, ground turmeric, ground cinnamon, paprika, ground ginger, garlic powder, salt, and black pepper.
2. 2.
   Place the Cape Bream fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fillets from the marinade and place them on the grill. Cook for about 4-5 minutes per side, or until the fish is cooked through and has a slightly charred exterior.
5. 5.
   Transfer the grilled Cape Bream fillets to a serving platter. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Cape Bream — Ensure the fillets are fresh and of high quality. If Cape Bream is not available, you can substitute it with any other firm white fish such as snapper or hake.

Tips & Tricks

• To prevent the fish from sticking to the grill, make sure it is well-oiled before placing the fillets on it.
• For an extra burst of flavor, squeeze fresh lemon juice over the grilled Cape Bream fillets before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.

Serving advice

Serve the Grilled Cape Bream with Cape Malay Spices as a main course alongside a fresh salad or steamed vegetables. It pairs well with fragrant rice or couscous.

Presentation advice

Arrange the grilled Cape Bream fillets on a platter, garnish with fresh cilantro, and place lemon wedges on the side. The vibrant colors of the fish and the green cilantro will make the dish visually appealing.