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.

Grilled Fish with Cassava Leaf Salad (Poisson Grillé avec Salade aux Feuilles de Manioc)

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

  1. Preheat the grill to medium-high heat.
  2. Season the fish with salt, pepper, and lime juice.
  3. Grill the fish for 6-8 minutes on each side, or until cooked through.
  4. In a large bowl, combine the cassava leaves, onion, tomatoes, garlic, and vegetable oil. Season with salt and pepper to taste.
  5. 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