How to make GRILLED FISH AND YAM

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is more affordable and has a neutral flavor.

whole fish

🥗Healthier: grilled tofu

💰Cheaper: canned fish

Canned fish provides a budget-friendly alternative with similar protein.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often less expensive and can be used in smaller quantities.

Prepare the pepper mix by blending onions, red bell peppers, cotch Bonet peppers, garlic, and ginger in a Ninja Chopper.

Heat oil in a skillet for a few minutes, then add the pepper mix and fry for a few minutes, seasoning with salt and crushed chicken seasoning cubes until the oil floats to the top.

Set the pepper sauce aside, separating it into two parts: one for seasoning the fish and one for serving.

Prep the fish by removing extra fins with kitchen shears, then pat dry with a kitchen towel.

Cut lines on both sides of the fish for seasoning absorption.

Transfer the fish to a baking tray lined with parchment paper or aluminum foil.

Coat the fish generously with the first part of the pepper sauce, ensuring some sauce gets into the cuts and inside the fish.

Add salt on both sides of the fish, then squeeze lemon juice over it.

Wrap the fish and bake in a preheated oven at 430°F (220°C) for 15 minutes.

While the fish is baking, peel and cut the yam into smaller cubes, rinse, and season with salt.

Fry the yam cubes in oil on low-medium heat, adding a bit of water to the oil to enhance texture, frying for about 8 minutes.

Check on the fish after 15 minutes, unwrap it, and return it to the oven for an additional 5 minutes to crisp the skin.

Serve the fish with the fried yam and remaining pepper sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary