|Margarita's International Recipes|
Fish, along with chicken, is the most commonly eaten meat in the south of Benin. This recipe is a offers a slight variation to basic grilled fish, with onions adding flavor and complexity.
The original recipe called for gray sea-breams, a fish from the porgy family. I couldn't find any at Whole Foods so I substituted with red snapper, though it's not supposed to be as sweet. You can also substitute with ocean perch or rockfish.
Being cold and wintery over here, I cooked it on my George Foreman grill for 7 minutes.
4 fish 1 onion, finely chopped. 1 tbsp. ground pepper 1 tbsp. salt peanut oil 2 lemons
Wash and pat dry the fish. With a knife make several lateral incissions on the fish. Mix the chopped onions with with the salt and pepper and put the mixture into each incission. Brush the fish with the oil and grill until done, turning once. Serve with half a lemon.
Adapted from a recipe at the Benin Gate website.