Poisson Braisé du Faso à l’Ail et Citron (Burkinabé Herb-Marinated Grilled Tilapia) – Authentic Burkina Faso Recipe

Ingredients for Poisson Braisé du Faso à l’Ail et Citron (Burkinabé Herb-Marinated Grilled Tilapia) (4 Servings)

• 1.25 lbs (or 2.5 cups) whole or filleted tilapia/sea bass, prepped into bite-sized pieces
• 1.5 cups fried ripe plantains (alloco), washed and trimmed
• 1 cup pickled onion-tomato salad
• 1 medium onion and 3 cloves garlic, finely minced with fresh parsley
• 1.5 tbsp traditional Burkina Faso seasoning (garlic, ginger, lime juice, chili, Dijon touch)
• 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

1. Whisk together fresh parsley, garlic, ginger, lime juice, chili, Dijon touch, cooking oil, and sea salt in a bowl to form a fragrant Burkina Faso marinade.
2. Coat whole or filleted tilapia/sea bass and fried ripe plantains (alloco) thoroughly in the seasoning and let sit for 10 minutes at room temperature.
3. Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
4. Sear whole or filleted tilapia/sea bass and fried ripe plantains (alloco) for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with pickled onion-tomato salad, and serve immediately.