Samaki Choma (smoky Grilled Fish With Lemon Butter Sauce)
Samaki Choma is a traditional Maasai dish of smoky grilled fish served with a tangy lemon butter sauce. This flavorful and aromatic dish is a staple in Maasai cuisine and is perfect for a special occasion or a weekend meal.
Ingredients
- 4 whole fish (such as tilapia or trout), cleaned and gutted
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- Juice of 2 lemons
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the grill to medium-high heat.
- Brush the fish with olive oil and season with salt and black pepper.
- Place the fish on the grill and cook for 8-10 minutes on each side, or until the fish is cooked through and has a smoky flavor.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Remove the saucepan from the heat and stir in the lemon juice and chopped parsley.
- Serve the grilled fish with the lemon butter sauce drizzled on top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Grill Grilling tongs Basting brush
Tools
Small saucepan Knife Cutting board
Serving suggestions
Serve the Samaki Choma with a side of Ugali (Maasai cornmeal porridge) and a fresh salad of tomatoes, onions, and cilantro.
Tips & tricks
For a smokier flavor, use wood chips or chunks on the grill while cooking the fish.
Cost
$20