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

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

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

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.