Brochettes de Capitaine (Grilled Fish Skewers)

• Prep time: 20 mins + 30 mins marinating

• Cook time: 15 mins

• Total time: 1 hour

• Servings: 4

• Country of Origin: Gabon

Description

Popular in beachside food stalls in Libreville, these grilled fish skewers feature cubed Nile perch marinated in garlic, chili, lemon juice, and red palm oil before charcoal grilling.

Presentation

Serve skewers hot off the grill on wooden boards with spicy piment sauce and fried plantains (allocó).

Ingredients

• 800 g Nile Perch or swordfish fillets, cut into 1-inch cubes

• 1 red bell pepper, cut into squares

• 1 yellow onion, cut into wedges

• 3 tbsp red palm oil or vegetable oil

• 3 cloves garlic, minced

• 1 tbsp chili powder or cayenne

• Juice of 1 lemon

• 1 tsp salt

• Wooden or metal skewers

Directions

• Whisk oil, minced garlic, chili powder, lemon juice, and salt in a bowl.

• Add fish cubes and toss to coat completely; marinate in refrigerator for 30 minutes.

• Soak wooden skewers in water for 20 minutes to prevent burning.

• Thread fish cubes onto skewers, alternating with bell pepper and onion pieces.

• Preheat grill or outdoor charcoal fire to high heat.

• Grill skewers for 10–12 minutes, turning occasionally, until fish is cooked through and lightly charred.

• Serve immediately.

Optional Variations

• Substitute fish with large shrimp or beef sirloin cubes.

Cooking Tips

• Keep fish pieces uniform in size so all pieces cook evenly on grill.

Nutrition Facts (Per Serving)

• Calories: 280 kcal

• Carbohydrates: 6 g

• Protein: 35 g

• Fat: 13 g

• Saturated Fat: 4 g

• Sodium: 490 mg