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Posts Tagged ‘fish’

Grilled Fish and Rice with Roasted Bananas

November 20, 2009  |  Other  |  No Comments

One of the first purchases we made in Senegal was a grill, and though we did not use it as often as we expected, we did manage some really great grilled fish, with roasted bananas for dessert afterwards.

The main difficulty with the grill was the wind coming off the ocean. It was strong and constant enough that it made it very difficult to get the charcoal started. I never had enough room in my luggage to bring back a good chimney starter, though in hindsight I could probably had had one made from some rebar and old tomato paste cans. Something to remember for next time.

You can use almost any type of fish. Some of my favorites that were easily available were barracuda, capitane, and dorade. I always slike grilling whole fish, but with barracuda fillets are sometimes easier.

1 fish per person
1 lime for every two fish
1 small onion per lime
Olive oil
Leftover rice. We usually had some from the little restaurant down the street where I got lunch.
Bananas (for dessert)

Start your charcoal so that the grill is nice and hot by the time you have the fish ready to go.

Clean the fish (if you did not get them cleaned at the fish market – really that is much easier and I highly recommend it) and rinse them off. Pat dry and rub inside and out with olive oil. Sprinkle with salt inside and out, and pepper inside only.

Chop up one of the onions and one of the limes into 1cm pieces and put a bit of that mixture into each fish.

Slice the remaining onions into rounds and place on the grill. These will char a bit. It’s okay. Set the rice in a pan over low heat to warm up.

Grill the fish for about 5 minutes per side, depending on the distance from the coals and the size of the fish. Try to time it so you can turn them only once, as they will be fragile after they start to cook.

Serve the onions and fish over the rice, with wedges of the remaining limes. Before sitting down to eat, toss some bananas, peels still on, into the coals. By the time you have finished dinner they will be charred on the outside and lovely inside.

Sole with Passion Fruit

September 30, 2009  |  Recipes  |  1 Comment

I thought I should write up a full recipe for the sole I mentioned in the maad post. This is actually the very last thing I cooked in Senegal, if you don’t count chopping up an avocado for a salad. A friend and I had been planning to get together for lunches since we both worked at home, but it never seemed to work out until the day before I left the country.

We went to the supermarket together to see what looked good for cooking, and the passion fruit caught my eye. Working from there and making our way to some nice looking sole in the fish section, this recipe was born.


  • 4 sole fillets
  • 2 passion fruit
  • 2 limes
  • 1 small onion
  • Salt and pepper to taste
  • Butter for frying

Empty the passion fruit into a shallow dish (I left the seeds in, but you can strain the pulp if you like) and add the juice of the limes, 1 tsp salt, and a bit of pepper. Add the sole to marinate for about ten minutes.

While the sole is marinating, dice the onion fine, and start heating up a frying pan over a medium high flame. Fry the sole in 1 tablespoon of butter per fillet. Do them one or two at a time, don’t crowd the pan. It will be quick, only a couple of minutes per side. After the first flip, throw in a bit of the onion.

When all the fish is cooked, add any remaining onion and let cook for a minute, then add in the marinade. Bring it to a rapid simmer and turn off the heat. Add one more tablespoon of butter and pour the sauce over the fillets.

Serve with bread and an avocado salad.