Zimbabwean-style Grilled Fish with Peanut Sauce

Ingredients

In the original Croatian dish, Lunice, the fish is typically prepared by baking it in the oven with a tomato-based sauce. However, in this adapted Zimbabwean version, the fish is grilled to perfection, giving it a smoky flavor that pairs well with the peanut sauce. Additionally, the original dish does not include the use of peanuts or the unique blend of Zimbabwean spices that give this recipe its distinct flavor profile. We alse have the original recipe for Lunice, so you can check it out.

• 4 fish fillets (such as tilapia or bream), scaled and cleaned 4 fish fillets (such as tilapia or bream), scaled and cleaned
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (240ml) smooth peanut butter 1 cup (240ml) smooth peanut butter
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the lemon juice, paprika, coriander, cumin, black pepper, salt, and cayenne pepper (if using). Rub the spice mixture onto both sides of the fish fillets and let them marinate for 30 minutes.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   In a saucepan, combine the peanut butter, coconut milk, soy sauce, honey, garlic, and ginger. Cook over medium heat, stirring constantly, until the sauce is smooth and heated through.
4. 4.
   Grill the fish fillets for about 4-5 minutes per side, or until they are cooked through and have grill marks.
5. 5.
   Serve the grilled fish fillets with a generous drizzle of the peanut sauce. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh, such as tilapia or bream, for the best results. Make sure to scale and clean the fish properly before marinating.
• Peanut butter — Opt for smooth peanut butter without any added sugar or salt for a pure and creamy sauce.

Tips & Tricks

• If you prefer a spicier sauce, increase the amount of cayenne pepper or add some chopped chili peppers to the peanut sauce.
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Serve the grilled fish with a side of steamed rice or traditional Zimbabwean sadza (cornmeal porridge) for a complete meal.

Serving advice

Serve the Grilled Fish with Peanut Sauce as a main course, accompanied by steamed rice or sadza. Garnish with fresh cilantro and serve with lemon wedges on the side for an extra burst of freshness.

Presentation advice

Arrange the grilled fish fillets on a platter and drizzle the peanut sauce over them. Sprinkle some chopped cilantro on top for a pop of color. Serve with lemon wedges on the side for an attractive presentation.