Name: Spicy Grilled Whole Fish with Samphire & Fried Yam
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
Ingredients: 2 whole tilapia, sea bass or sea bream, cleaned and descaled (optional to keep head on); ½ lemon, juiced; 30 g samphire; handful parsley, finely chopped, small handful; cassava chips or fried yam, to serve; 1 Romano pepper, deseeded and roughly chopped; 1 small onion, roughly chopped; 1 scotch bonnet, deseeded and roughly chopped; 2 cloves garlic, roughly chopped; 1 tsp fish seasoning; 1 tsp finely ground black pepper; 1 tsp smoked paprika; 1 tsp fresh thyme leaves; 1 tsp hot curry powder; 1 tsp garlic granules; 2 tbsp olive oil, plus extra for the barbecue

Spicy Grilled Whole Fish with Samphire & Fried Yam

Whole tilapia, sea bass or sea bream are marinated in a fiery Nigerian-inspired spice blend, then grilled until charred and served with crunchy fried yam and fresh samphire.

Prep15 min

Cook16 min

Total31 min

DifficultyEasy

Servings4

This recipe brings the bold, aromatic flavors of West Africa to your grill. A vibrant marinade of scotch bonnet, smoked paprika, and curry powder coats the fish, infusing it with heat and depth.

Grilling whole fish keeps it incredibly moist, while the samphire adds a salty, briny pop. Serve with cassava chips or fried yam for a complete, satisfying meal that’s perfect for a summer barbecue or a quick indoor grill session.

Method

Make 2–3 deep cuts on both sides of each fish. Pat dry with paper towels, then season with salt and the lemon juice. Set aside.
To make the marinade, blitz the Romano pepper, onion, scotch bonnet, and garlic in a food processor until minced but not completely smooth. Transfer to a bowl and stir in the fish seasoning, black pepper, smoked paprika, thyme, curry powder, garlic granules, and olive oil.
Rub the marinade generously all over the fish, inside and out, making sure it gets into the cuts. Stuff the cavity with about 20g of the marinade. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
Heat a barbecue to high heat until the flames die down and the coals are glowing white. Lightly oil the grates to prevent sticking. Place the fish directly on the grates and cook for 4–8 minutes per side. If the fish sticks, let it cook a little longer before flipping. Alternatively, cook under a hot grill (broiler) for 6–8 minutes per side.
Transfer the cooked fish to a serving plate. Sprinkle with the samphire and chopped parsley. Serve immediately with cassava chips or fried yam.

💡 Tips

To prevent sticking, make sure the grill grates are very hot and well-oiled before adding the fish.
If you don't have a barbecue, a hot grill (broiler) works perfectly—just watch closely to avoid burning.
For a milder heat, remove the seeds from the scotch bonnet or use a milder chili.

Inspired by a recipe from BBC Good Food

Spicy Grilled Whole Fish with Samphire & Fried Yam

Ingredients

Method

💡 Tips

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