Poisson Grillé des Îles de Los (Conakry Harbor Ginger-Lime Grilled Snapper & Alloco) – Authentic Guinea Recipe
Inspired by the islands off Conakry: ocean-fresh snapper basted with ginger, garlic, and lime.
- Country of Origin
- 🇬🇳 Guinea (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Red snapper or sea bass fillets, Sweet fried ripe plantains, Tomato-cucumber-onion salad, Fresh ginger, 5 cloves garlic
Ingredients for Poisson Grillé des Îles de Los (Conakry Harbor Ginger-Lime Grilled Snapper & Alloco) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups sweet fried ripe plantains, washed and trimmed
- 1 cup tomato-cucumber-onion salad
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Guinea seasoning (5 cloves garlic, lime juice, parsley, chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh ginger, 5 cloves garlic, lime juice, parsley, chili, cooking oil, and sea salt in a bowl to form a fragrant Guinea marinade.
- Coat red snapper or sea bass fillets and sweet fried ripe plantains thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear red snapper or sea bass fillets and sweet fried ripe plantains for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with tomato-cucumber-onion salad, and serve immediately.