Capitaine du Lac Tchad Grillé à la Chermoula Sahélienne (Lake Chad Grilled Fish) – Authentic Chad Recipe
Inspired by the waters of Lake Chad: flaky white fish marinated in cumin, garlic, and fresh cilantro.
- Country of Origin
- 🇹🇩 Chad (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Thick white perch or sea bass fillets, Crispy potato wedges, Tomato-cucumber-lime salad, Fresh cilantro, Garlic
Ingredients for Capitaine du Lac Tchad Grillé à la Chermoula Sahélienne (Lake Chad Grilled Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick white perch or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups crispy potato wedges, washed and trimmed
- 1 cup tomato-cucumber-lime salad
- 1 medium onion and 3 cloves garlic, finely minced with fresh cilantro
- 1.5 tbsp traditional Chad seasoning (garlic, cumin, lime juice, 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 cilantro, garlic, cumin, lime juice, chili, cooking oil, and sea salt in a bowl to form a fragrant Chad marinade.
- Coat thick white perch or sea bass fillets and crispy 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 thick white perch or sea bass fillets and crispy potato wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with tomato-cucumber-lime salad, and serve immediately.