Poisson Braise (Ivorian Grilled Fish)
Poisson braise is an Ivory Coast dish, usually eaten after work. It is also an affordable meal that can be enjoyed with any cold drink of your choice.
6 tablespoons extra-virgin olive oil
5 cloves of garlic, finely chopped
1 cup fresh lemon juice
3 pinches salt or to taste
3 pinches grated red or black pepper
4 tablespoons all-purpose fish seasonings (e.g. grated garlic, cilantro,basil, thyme, paprika, salt, and pepper)
4 ea. (32 oz) swordfish fillets, deboned
2 large tomatoes, neatly diced
2 medium-size onions, neatly diced
2 medium-size yellow bell peppers, neatly diced
2 medium-size zucchini, neatly diced
2 dashes tabasco sauce
1 can (14 oz) tomato paste
Combine 4 tablespoons of the extra- virgin olive oil in a large bowl, then add all the finely chopped garlic, lemon juice, 2 pinches of salt, 2 pinches of either the red or black pepper, and all of the fish seasonings. Mix them together very well to make a marinade.
Add the fish to the marinade, cover, and marinate in the fridge for about an hour.
Combine the tomatoes, onions, yellow pepper, zucchini, tabasco sauce, remaining extra-virgin olive oil, salt, and pepper in a bowl. Set aside.
Remove the fish from the fridge.
Heat a greased stovetop grill or skillet over medium heat. Add the fish and cook for at least 5 minutes. Flip and cook the other side for about another 4 minutes.
5 minutes
While the fish is cooking, put half of the tomato paste mixture onto a sheet pan and bake in a 350°F oven for about 7 minutes.
7 minutes
Put the remaining half tomato paste mixture on the plate followed by each one of the sword fish fillets. Garnish with the slice from the remaining lemon.
Serve with a side dish such as white rice or attieke.