Grilled Fish with Fried Plantains and Pepper Sauce is a delightful and vibrant dish that brings together perfectly grilled fish, crispy fried plantains, and a tangy, spicy pepper sauce. This combination offers a rich balance of flavors—smoky, savory fish paired with the sweetness of plantains and the heat of a delicious homemade sauce. It’s a flavorful and satisfying meal that works for both everyday dinners and special occasions.
Why You’ll Love This Recipe
- Balanced flavors: The smokiness of the grilled fish, the sweetness of the plantains, and the heat from the pepper sauce create a perfect harmony.
- Versatile: You can use any type of fish you prefer, such as tilapia, snapper, or bass.
- Quick and easy: This dish comes together in less than an hour, perfect for a weeknight meal.
- Naturally gluten-free: This dish is naturally gluten-free, making it great for those with dietary restrictions.
- Healthy and hearty: Packed with protein from the fish and potassium from the plantains, it’s both nutritious and filling.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Grilled Fish
- 1 whole fish (tilapia or any preferred fish), cleaned and scored
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup fresh tomato sauce or blended fresh tomatoes
For the Fried Plantains
- 3 ripe plantains, peeled and sliced
- 2 tablespoons vegetable oil for frying
- A pinch of salt
For the Pepper Sauce
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2–3 fresh red chili peppers (adjust to your spice preference)
- 2 tomatoes, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- Salt to taste
directions
Prepare the Grilled Fish:
- Preheat the grill or oven to medium heat (around 350°F/175°C).
- Rub the fish with vegetable oil, lemon juice, paprika, garlic powder, ginger, thyme, salt, and pepper. Let it marinate for about 15 minutes.
- Grill the fish for 15–20 minutes, flipping halfway through, or until the fish is fully cooked and flaky.
- Brush the fish with fresh tomato sauce or blended tomatoes halfway through grilling for added moisture and flavor.
Prepare the Fried Plantains:
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry the sliced plantains in batches until golden brown and crispy, about 3–4 minutes on each side.
- Remove the plantains and drain on paper towels to remove excess oil. Sprinkle a pinch of salt on top.
Make the Pepper Sauce:
- Heat vegetable oil in a pan over medium heat. Add the chopped onion and bell pepper and sauté until softened.
- Add the chopped tomatoes, fresh chili peppers, garlic, and tomato paste. Cook for about 5 minutes until the tomatoes soften.
- Season with salt and cook for another 5 minutes, stirring occasionally, until the sauce thickens and becomes aromatic.
Serving:
- Place the grilled fish on a serving platter, add the fried plantains, and serve with the pepper sauce on the side.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories per serving: Approximately 500 kcal
Variations
- Different proteins: You can substitute the fish with grilled chicken or shrimp for a variation.
- Spicy boost: Add more chili peppers to the sauce or drizzle a bit of hot sauce over the fish for extra heat.
- Vegetarian option: Serve the pepper sauce and fried plantains with sautéed vegetables like eggplant or zucchini for a vegetarian-friendly dish.
- Grilled vegetables: Add grilled vegetables like bell peppers, zucchini, or corn on the side for additional flavor.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
Reheating:
- To reheat the fish, wrap it in foil and warm it in the oven at 350°F (175°C) for about 10 minutes.
- Reheat the plantains in a skillet over medium heat to restore some of their crispness.
- The pepper sauce can be reheated in a saucepan over low heat.
FAQs
Can I use frozen fish for this recipe?
Yes, frozen fish works well. Just make sure it’s fully thawed before grilling to ensure even cooking.
What type of fish is best for grilling?
Tilapia, snapper, or any firm fish that holds its shape well when grilled is ideal.
Can I fry the plantains in advance?
While plantains are best enjoyed fresh, you can fry them in advance and reheat them in the oven or skillet to maintain crispiness.
How do I adjust the spice level of the pepper sauce?
To make it milder, use fewer chili peppers or remove the seeds from the peppers. For extra heat, increase the number of chili peppers or add hot sauce.
Can I make the pepper sauce in advance?
Yes, you can prepare the sauce ahead of time and refrigerate it for up to 3 days. Reheat it before serving.
Can I bake the fish instead of grilling it?
Yes, you can bake the fish in the oven at 375°F (190°C) for about 20 minutes or until fully cooked.
Can I use green plantains for this recipe?
Green plantains are more starchy and less sweet. If you prefer them, you can use them, but they’ll have a different texture and flavor compared to ripe plantains.
What should I serve with this dish?
This meal is great on its own, but you could also pair it with a side salad, rice, or couscous for a more filling meal.
How can I make the dish healthier?
You can reduce the oil used for frying the plantains by opting for a lighter frying method or baking them instead.
Can I freeze the plantains?
Yes, you can freeze fried plantains in an airtight container for up to 1 month. Reheat in the oven to crisp them up.
Conclusion
Grilled Fish with Fried Plantains and Pepper Sauce is a flavorful, satisfying dish that brings together the best of smoky, sweet, and spicy flavors in one plate. Whether you’re cooking for a family dinner or preparing a special meal, this dish offers both comfort and excitement with every bite. With its vibrant mix of textures and tastes, it’s a recipe you’ll want to revisit often.
PrintGrilled Fish with Fried Plantains and Pepper Sauce
A delicious combination of perfectly grilled fish, golden fried plantains, and a tangy pepper sauce for dipping. This meal is rich in flavor, offering the right balance of smokiness from the fish, sweetness from the plantains, and heat from the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling & Frying
- Cuisine: African / Caribbean
- Diet: Halal
Ingredients
- 1 whole fish (tilapia or any preferred fish), cleaned and scored
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup fresh tomato sauce or blended fresh tomatoes
- 3 ripe plantains, peeled and sliced
- 2 tablespoons vegetable oil for frying
- A pinch of salt
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2–3 fresh red chili peppers (adjust to your spice preference)
- 2 tomatoes, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- Salt to taste
Instructions
- Preheat the grill or oven to medium heat (around 350°F/175°C).
- Rub the fish with vegetable oil, lemon juice, paprika, garlic powder, ginger, thyme, salt, and pepper. Let the fish marinate for about 15 minutes.
- Grill the fish for 15-20 minutes, flipping halfway through, or until the fish is fully cooked and flaky.
- Brush the fish with fresh tomato sauce or blended tomatoes halfway through grilling for added moisture and flavor.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry the sliced plantains in batches until golden brown and crispy, about 3-4 minutes on each side.
- Remove the plantains and drain on paper towels to remove excess oil. Sprinkle a pinch of salt on top.
- Heat vegetable oil in a pan over medium heat. Add the chopped onion and bell pepper and sauté until softened.
- Add the chopped tomatoes, fresh chili peppers, garlic, and tomato paste. Cook for about 5 minutes until the tomatoes soften.
- Season with salt and cook for another 5 minutes, stirring occasionally, until the sauce thickens and becomes aromatic.
- Place the grilled fish on a serving platter, add the fried plantains, and serve with the pepper sauce on the side.
Notes
- For added flavor, use a charcoal grill to impart a smoky taste to the fish.
- Adjust the number of chili peppers in the sauce to suit your preferred spice level.
- If fresh fish isn’t available, frozen fish can be used as a substitute.
- Serve with a side of rice for a more filling meal.
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 12g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg