Nigerian Barbecued Fish
This seafood builds whole fish, seasoning cube and suya spice into an easy meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for grill / broiler and pan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Scale, gut and rinse the whole fish (tilapia or croaker work well), then pat dry and cut 2 to 3 deep diagonal slashes into each side so the marinade can penetrate.
- Blend the onion, garlic, ginger, scotch bonnet and green bell pepper with the seasoning cubes and a little salt into a coarse paste, reserving a few onion and pepper rings for garnish.
- Rub the paste all over the fish and well into the slashes, then sprinkle half of the suya spice over both sides and let it marinate in the fridge for at least 30 minutes.
- Mix the remaining suya spice with the vegetable oil to make a basting glaze.
- Preheat a grill or grill pan to medium-high and lightly oil the grates so the skin does not stick.
- Grill the fish for about 6 to 8 minutes per side, brushing with the suya-oil glaze each time you turn it, until the skin is charred and crisp.
- Confirm the fish is done when the flesh is opaque and flakes easily and reaches an internal temperature of 63 C (145 F) at the thickest part.
- Scatter the reserved onion and pepper rings over the top and serve hot with lime wedges and extra suya spice on the side.
You'll use: Grill / broiler Β· Pan Β· Blender Β· Grill pan
Tips & common questions
How long does Nigerian Barbecued Fish take to make?
About 70 minutes from start to finish β an estimate based on the 8 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Nigerian Barbecued Fish is an original recipe developed in-house by Consomee. Photo: Fish Barbecue.jpg by Iwuala Lucy, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.