Putu & Poisson Grillé de Mohéli (Island Grilled Snapper with Fiery Tomato-Mango Chili Relish) – Authentic Comoros Recipe
From tranquil Mohéli island: crisp grilled snapper served with bright citrus-chili relish.
- Country of Origin
- 🇰🇲 Comoros (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Red snapper fillets, Roasted breadfruit or potato wedges, Diced tomato-mango-lime putu relish, Fresh lime juice, Garlic
Ingredients for Putu & Poisson Grillé de Mohéli (Island Grilled Snapper with Fiery Tomato-Mango Chili Relish) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper fillets, prepped into bite-sized pieces
- 1.5 cups roasted breadfruit or potato wedges, washed and trimmed
- 1 cup diced tomato-mango-lime putu relish
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Comoros seasoning (garlic, ginger, cilantro, 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 lime juice, garlic, ginger, cilantro, chili, cooking oil, and sea salt in a bowl to form a fragrant Comoros marinade.
- Coat red snapper fillets and roasted breadfruit or potato wedges 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 fillets and roasted breadfruit or potato wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with diced tomato-mango-lime putu relish, and serve immediately.