Capitaine du Fleuve Oubangui Braisé à l’Ail et Citron (Grilled Ubangi River Perch) – Authentic Central African Republic Recipe

Ingredients for Capitaine du Fleuve Oubangui Braisé à l’Ail et Citron (Grilled Ubangi River Perch) (4 Servings)

• 1.25 lbs (or 2.5 cups) thick white Nile perch or sea bass fillets, prepped into bite-sized pieces
• 1.5 cups roasted sweet potato wedges, washed and trimmed
• 1 cup tomato-onion salad
• 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
• 1.5 tbsp traditional Central African Republic seasoning (5 cloves garlic, ginger, parsley, chili)
• 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 lime juice, 5 cloves garlic, ginger, parsley, chili, cooking oil, and sea salt in a bowl to form a fragrant Central African Republic marinade.
2. Coat thick white Nile perch or sea bass fillets and roasted sweet potato wedges 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 thick white Nile perch or sea bass fillets and roasted sweet potato wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
5. Transfer to a warm platter, scatter with tomato-onion salad, and serve immediately.