Yassa fish and shrimp 2- 2 1/2 pounds fish skin (I added shrimp too 4 Large Onions Sliced 1 lemon juice 2 Tablespoons mustard 3 cloves of garlic minced 1 teaspoon ginger ½ cup oil Salt and pepper ½ tablespoon chicken bouillon Maggie powder
Mix the onion, lemon juice, onions, grated garlic, ginger, oil and Maggie.
Douse the fish with the marinate and refrigerate for an hour or preferably overnight.
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside.
Heat a pan and fry the onions and marinate juice left over from the fish for about 5 minutes. Adjust for seasonings, adding salt and pepper to taste.
Place the fish back in the onions sauce.
Simmer for another 5-8 minutes until flavors come together,I served it with some baked and fried potatoes
This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from Argentina. It’s flavorful and healthy!
The longer you season the meat, the tastier the red snapper. When stored properly in the refrigerator, the marinated fresh red snapper should be cooked within two days, up to three at most.
2 red snappers
½ cup finely chopped
2 tablespoons finely chopped fresh oregano
4 garlic cloves, crushed
½ cup finely diced
1 small red chili pepper
1 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/4 cup of oil
Salt and pepper to taste
Marinate the red snapper and refrigerate and is best if used within 24-48 hours.
Prepare the grill (medium-high heat).
Grill the fish until just cooked through, about 10 minutes per side (depending on thickness and size of fish)
or Preheat oven to 350°F. Bake the red snapper until cooked through, about 45 minutes.
Serve hot
Tips:
It is a great idea to marinate the red snapper with the chimichurri the night before, or in the morning before you leave for work. Don’t know leave the marinated red snapper at room temperature for a long period of time. To cut down the clean use a re-sealable plastic bags, rather than in bowls or other containers. Also cover the marinated red snapper to avoid cross contamination. Never, use chimichurri marinade from raw red snapper as a sauce.
Mix the salt with cold water. Sieve the semolina in a large dish. Spray a handful of water on the surface of the semolina and then in a circular motion mix well to penetrate the water and it is well absorbed. Renew this operation by mixing well in a circular motion.
And pass the couscous in steaming for about 20 minutes.
Sprinkle the couscous with about 1/2 liter of water (for me but it can be more) and let swell for 30 minutes. Unmold the couscous which is cold and without fear of burning, separate by rubbing the seed between your hands to remove all the small lumps. You can add a tablespoon of oil. Cook again until the steam escapes and remove. Unmould, then with a large spoon it separates easily. Add salt if necessary and olive oil (or butter if you prefer), and mix again to separate the grains.
At this point you can reserve your couscous until it is used and iron it once to warm it up.
3 medium fish without too much scales (such as sea bream or grouper)
500 gr couscous semolina end
Vegetables
2 grated onions
2 puree tomato
1 to 2 cloves of garlic
1 ~ 4 zucchini
2 ~ 3 carrots
2 potatoes
1 to 2 green peppers
A bit of harissa
3 to 4 tablespoons tomato paste
Spices :
Garlic, caraway, turmeric, pepper, salt
Prepare a dersa (or chermoula) for the fish:
Empty and clean the fish well and let them drain. In a mortar pound together garlic and salt, add a teaspoon of cumin, turmeric, pepper and salt. Mix well and spread this preparation inside and outside the fish. Marinate in a cool place for at least 30 minutes.
Clean and cut the vegetables in half according to your taste and reserve.
Fry the fish in a very hot oil
In a pot over medium heat add tomato, onions and oil. Add the concentrated tomato and water.
Add the vegetable and fried fish. Cover with water and bring to a boil. Cook for 10 to 15 minutes
Serve the cooked couscous seed in a large, deep dish, drizzle with olive oil and mix. Sprinkle with one or two ladles of broth and decorate with vegetables, fish and peppers.
Warm a large nonstick skillet with oil over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
Prepare all of the salad ingredients and mix in a large salad bow
Thiéboudiène, Thiéboudienne, tieb bou dien, tieb, chèp , ceebu jën? Senegalese or Malian? I’m not sure, but I know it’s one of the most delicious dishes in Africa. This wolof rice with fish is the national dish of Senegal. In Mali, for example, it is a dish called zamè. Thiéboudienne comes from Wolof “Rice” (ceeb) and “fish” (jën).
Thiéboudienne is made with rice, fish, tomato sauce, and vegetables (cabbage, carrot, cassava, eggplant, onion …).
1 thiof (or 2 seabreams)
2 onions
2 cloves garlic
3 carrots
1/2 white cabbage
1 cassava tuber
2 African eggplant
1 pepper lantern
1 piece of guedjef and yete for connoisseurs (dried fish and shellfish)
1 bunch of parsley
2kg rice (if possible broken 2 times)
2 cubes of broth
1 cup oil
5 okra
Salt pepper
Preparation of Tiep:
Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.
Put the stuffing into the fish and fry; then Fry.
In a large pot, fry the remaining Roff , 1 piece of guedjef and yete. Leave to cook on low heat 2 min. Add the water.
Add the vegetable, the fish to the pot and cover with water.
Add the maggi cubes, salt and chill, being careful not to burst it
Simmer for at least 45 minutes.
Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.
Remove the fish and vegetables add to the rice.
Cook the Tiep over medium heat until the rice is cooked through and sale to taste.
Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.
To serve your Tiep bou dienn:
Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.
Ha – it depends on your fish. If you ever go on a fishing trip and you get on hand on son fresh fish, please add some salt and fry it. You don’t need anything extra. I grow up at Kpeme (on a Togolese coast), my dad is a boat pilot so he used to bring fresh fish at home all the time. I miss it so badly!!!
Well, if you can only get your hands on a frozen fish, you need to work a little more. You need to season before you fry it. I usually use garlic, ginger, Salt, Red sweet pepper, Cayenne pepper, and pepper. The All-purpose flour is to help the fish not stick to the pan. The fried fish with flour is beautiful golden crust and juicy flesh inside.
Clean one fish at a time. Keep the remaining fishes cold (in a cooler or a cold environment) if you are frying more than 1 fish.
Hold the fish firmly by the head and scrape the scales off the tail towards the gills with a butter knife or scaling tool.
Keep the blows of your knife short and fast. Avoid pressing too hard and slashing the fish, remember we are trying to remove the scales not cut into the fish.
Be careful and work around the fins because they can sting or pierce the skin.
Be sure to remove all scales from both sides, around the pectoral and dorsal fins, and up to the throat of the fish.
Rinse fish with high-pressure water to remove loose scales
You start the evisceration process by forcing the knife through the body part between the pelvic fins and to the base of the lower jaw and remove the guts. Clean the inside of the head of the fish.
Cut off the fins of the fish
Once the attachments are cut, you can remove the gills easily. Now wash the fish and rinse off all the blood and scale with cold water.
1 whole fish, white-fleshed, approx. 2–3 lbs.
⅓ Cup All-purpose flour
1 Tsp garlic
½ Tsp ginger
¼ teaspoon Salt
½ Red sweet pepper
½ tsp Cayenne pepper
Salt and pepper to taste
Oil for deep frying
Mix All-purpose flour, garlic, ginger, Salt, Red sweet pepper, Cayenne pepper, and pepper. Set aside.
Pat the fish dry with paper towels – If the fish is big, make a few slits on both sides – season the fish with the mixture. Shaking off excess flour is important for crispy skin because otherwise, the excess flour crisps but then falls off when flipped. Also, excess flour burns in the pan and you get black bits on the fish.
Set a deep-fry thermometer in a large, heavy pot. Add the oil and heat to 350°F. Add one or both fish (as many as you can fit without crowding), and fry, turning once, until golden brown on both sides, 4–6 minutes total. Do not move the fish until the underside is golden brown or the skin will stick to the pot.
