Grilled Herring Fish

Hello Corn, you are still the champ- I promise; Fish is just a side chick, don’t you worry. At this point, I think it won’t be fair of me not to confess that I have been cheating on corn. Even as I have professed my undying love to corn, I have still been eating fish more than four times a week. With due sincere apologies, I think Fish deserves to be celebrated head on… So, here’s to  fish- Thanks for being a great source of protein and corn concubine… lol

I prefer to grill my fish than boil or fry. I like the taste better, and it sure is healthy! My favourite Cameroon black pepper is partnering in this! Join me, enjoy this savory delicacy… Oh lalala… Oh lalala a…

Ingredients 4 Servings

  • Herring fish Fresh or thawed 4
  • Cameroon black Pepper grounded 2 tbsps
  • Ginger grated 1/2 tbsp
  • garlic 1/2 tbsp
  • Lime wedged into four 1
  • Curry 2 tsps
  • Thyme tsps
  • Salt sea salt 1/4 tsp
  • Olive oil canola or vegetable oil is fine as well 1/2 cup
  • Onions diced 1/2 bulb

Step 1

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Clean fish interior through the opening at the head. You can also make a thin slice at the side for an assured thorough clean out.

Step 2

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Rinse well and pat dry with a kitchen towel, or allow to drain in a strain. Then arrange them in the foil-covered oven tray.

Step 3

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Preheat oven at 250C.

Mixed all the other ingredients and apply all over the fishes- front, back and interior with a brush. Leave in the refrigerator for 20 minutes. This makes the fish marinate properly.

Step 4

Oven grill for 20 minutes. Serve as desired.

5 slices and 2 fishes

Herring Fish 2

Grilled herringbone

Grilled herringbone

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