Hibiscus by Lopè Ariyo

Author:Lopè Ariyo
Language: eng
Format: epub
Publisher: HarperCollinsPublishers
Published: 2017-04-25T04:00:00+00:00

SPICY GRILLED TILAPIA

I was served something similar to this in a Brixton restaurant, where the chefs used whole fish that they bathed in a paste of spicy peppers. Mine still has a seriously spicy kick, but I have used fillets, which makes it that little bit smarter and less fussy to eat, so great for a dinner party. Tilapia is commonly eaten in Nigeria, but if you can’t find it, lemon sole fillets make a good substitute.

PREP TIME: 20 MINS PLUS MARINATING TIME

COOKING TIME: 15 MINS

SERVES: 4

4 tilapia fillets

a mix of deseeded and thinly sliced red, yellow and orange peppers, to serve

FOR THE MARINADE

1 fish stock cube, crumbled

1 tsp ground cloves

1 tsp turmeric

1 tbsp groundnut oil

salt, white pepper and cayenne pepper

FOR THE SAUCE

1/2 large onion, chopped

1 red pepper, deseeded and chopped

2 celery sticks, chopped

4cm piece of fresh ginger, peeled and chopped

2 Scotch bonnet chillies, deseeded (if preferred)

In a small bowl, mix the crumbled stock cube, cloves and turmeric with the groundnut oil and season with salt and white and cayenne peppers. Coat the tilapia fillets with the marinade and cover with cling film. Marinate in the fridge for at least 2 hours, or overnight.

When you’re almost ready to take the fish out of the fridge, preheat the grill to medium–high (or 180°C on a fan-grill setting) and line a baking tray with foil.

Put the onion, pepper, celery, ginger and Scotch bonnets in a blender. Add 60ml water and blitz to a wet purée.

Place the fish on the lined baking tray and coat generously with the onion and pepper blend. Transfer to the grill and cook for about 15 minutes or until cooked through and flaky.

Plate the fish and serve topped with some of the sliced peppers.

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