Grilled Fish with Cassava Leaf Salad (Poisson Grillé avec Salade aux Feuilles de Manioc)
Poisson Grillé avec Salade aux Feuilles de Manioc (Grilled Fish with Cassava Leaf Salad) is a traditional dish from Gabon, known for its flavorful combination of grilled fish and refreshing cassava leaf salad.
Ingredients
- 4 whole fish (such as tilapia or sea bass), cleaned and gutted
- 2 cups cassava leaves, washed and chopped
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- Salt and pepper to taste
- Juice of 2 limes
Instructions
- Preheat the grill to medium-high heat.
- Season the fish with salt, pepper, and lime juice.
- Grill the fish for 6-8 minutes on each side, or until cooked through.
- In a large bowl, combine the cassava leaves, onion, tomatoes, garlic, and vegetable oil. Season with salt and pepper to taste.
- Serve the grilled fish with the cassava leaf salad on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Grill Large bowl
Tools
Tongs Knife Cutting board
Serving suggestions
Serve the Poisson Grillé avec Salade aux Feuilles de Manioc with a side of steamed rice for a complete meal.
Tips & tricks
For a smoky flavor, consider grilling the fish over charcoal.
Cost
$15