Grilled Fish (Seychelles)
The Creole grilled fish of the granitic islands: whole fish (bourzwa/red snapper, job, parrotfish) grilled with garlic, ginger, chiles and lemon, served with rice and a fiery pili-pili — Seychelles's postcard plate.
What it is
The Creole grilled fish of the granitic islands: whole fish (bourzwa/red snapper, job, parrotfish) grilled with garlic, ginger, chiles and lemon, served with rice and a fiery pili-pili — Seychelles's postcard plate. Ingredients: whole reef fish, garlic, ginger, bird chiles, lemon, oil, salt; rice, lentil dhal, pumpkin chutney. Recipe: 1) Score and marinate the fish. 2) Grill over charcoal until the skin crisps. 3) Baste with the marinade. 4) Serve with chutneys. Serve: at beachside Creole restaurants in Mahé and Praslin. Flavor: clean, garlicky, fire-kissed. History: Seychellois Creole cooking blends French, African, Indian and Chinese currents over extraordinary fish. See also: Ladob, Octopus Curry (Seychelles).
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