Kenyan Fish Barbeque
A flavorful and spicy dish inspired by Kenyan cuisine, featuring barbeque-glazed fish served with a side of pilaf.
Ingredients
- ●4 Fish FilletsAny mild fish (e.g. tilapia)
- ●1/4 cup Barbeque SauceHomemade or store-bought
- ●2 cups Pilaf RiceUncooked white or brown rice
- ●2 tablespoons Vegetable OilFor cooking the fish
- ●1 medium OnionChopped
- ●2 cloves GarlicMinced
- ●1 teaspoon CuminGround
- ●1/2 teaspoon PaprikaSmoked
- ●1 teaspoon SaltTo taste
- ●1/2 teaspoon Black PepperTo taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the fish fillets with salt, black pepper, cumin, and paprika.
- 3
Heat 1 tablespoon of vegetable oil in an oven-safe skillet over medium-high heat.
- 4
Sear the fish for 2-3 minutes on each side, then transfer to the oven.
- 5
Bake the fish for 8-10 minutes, or until cooked through.
- 6
While the fish is cooking, heat the remaining 1 tablespoon of vegetable oil in a saucepan over medium heat.
- 7
Add the chopped onion and sauté until softened, about 5 minutes.
- 8
Add the minced garlic and cook for an additional minute.
- 9
Stir in the pilaf rice and cook for 2-3 minutes, or until lightly toasted.
- 10
Add 2 cups of water to the saucepan and bring to a boil.
- 11
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.
- 12
While the rice is cooking, prepare the barbeque sauce. In a small bowl, whisk together the barbeque sauce and 1 tablespoon of water.
- 13
Brush the barbeque sauce over the fish during the last 2-3 minutes of cooking.
- 14
Serve the barbeque-glazed fish with a side of pilaf rice.