This delicious Nigerian-inspired meal combines sweet fried plantain with perfectly grilled tilapia fish. The star is a vibrant pepper sauce made with tomatoes and mixed peppers that’s served with the plantain and brushed on the fish for extra flavour.

Ingredients

For the Fish Marinade

• 2 whole tilapia fish, cleaned and scaled
• 2 tbsp soy sauce
• 1 tsp suya pepper
• 2 tbsp vegetable oil
• 1 tsp garlic powder
• Salt to taste

For the Pepper Sauce

• 3 medium tomatoes
• 3-4 scotch bonnet peppers (adjust to taste)
• ½ red bell pepper
• 2 tbsp vegetable oil
• 1 medium onion, diced
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• ½ green bell pepper, diced
• Salt to taste

For the Plantain

• 3-4 ripe plantains (yellow with black spots)
• Vegetable oil for frying

How to Make This Meal

Marinate the Fish

1. Score the fish: Make 3-4 diagonal cuts on each side of the fish.
2. Make marinade: Mix soy sauce, suya pepper, oil, garlic powder, and salt.
3. Marinate: Rub marinade all over fish, including inside the cuts. Leave for 30 minutes.

Make the Pepper Sauce

1. Blend base: Blend tomatoes, scotch bonnets, and half red bell pepper until smooth.
2. Fry base: Heat 2 tbsp oil in a pan. Add blended mixture and fry for 10-15 minutes until reduced and slightly thick.
3. Add vegetables: Add diced onions and all diced bell peppers. Cook for 5-7 minutes until vegetables are tender but still crisp.
4. Season: Add salt to taste. Set aside.

Cook the Plantain

1. Prepare plantain: Peel and slice plantains diagonally into 1cm thick pieces.
2. Fry: Heat oil in a frying pan. Fry plantain slices for 2-3 minutes each side until golden brown.
3. Drain: Remove and drain on kitchen paper.

Grill the Fish

1. Heat grill: Preheat grill or grill pan to medium-high heat.
2. Grill fish: Cook fish for 6-8 minutes each side until skin is crispy and flesh flakes easily.
3. Brush with sauce: In the last 2 minutes, brush fish with some of the pepper sauce for extra flavour.

Serving

1. Plate up: Arrange fried plantain on plates.
2. Add sauce: Serve pepper sauce in a small bowl alongside the plantain.
3. Add fish: Place grilled tilapia on the plate.
4. Final touch: Brush fish with a little more pepper sauce if desired.

Tips for Success

• Ripe plantains: Use plantains that are yellow with black spots for the best sweetness
• Don’t overcook vegetables: Keep diced peppers slightly crisp for texture
• Minimal oil: The pepper sauce uses very little oil as requested
• Fish doneness: Fish is ready when it flakes easily with a fork
• Sauce consistency: The sauce should be thick enough to brush on fish

Why This Recipe

The same pepper sauce serves two purposes – as a dip for the sweet plantain and as a flavourful glaze for the grilled fish. The soy sauce marinade gives the fish a lovely umami depth, whilst the pepper sauce adds vibrant colour and heat.

Storage

• Fish: Best served immediately whilst hot
• Pepper sauce: Store in fridge for up to 3 days
• Plantain: Best eaten fresh but can be reheated briefly

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Serves: 2-3 people