Still hungry? Check out more recipes below!
A Caribbean classic featuring lime-, garlic-, thyme-, and allspice-marinated jackfish seared in coconut oil and served with roasted breadfruit—savory, aromatic, and satisfying.
Poulet Ouaga is a spicy, herb-forward West African chicken dish from Burkina Faso, marinated with Dijon, garlic, ginger, and aromatics, then seared in peanut oil and served with rice and fried plantains.
Crispy, herb-studded Caspian zander fritters seasoned with lemon, coriander, and smoked paprika, fried in sunflower oil and served with a tangy yogurt–mayo–caper sauce. Fresh dill, cilantro, and scallions brighten the delicate fish, while lavash and lemon wedges round out the plate.
A vibrant West/Central African-style spicy tomato-pepper fish stew simmered with aromatics, palm oil, and herbs, served with fluffy rice and sweet fried plantains.
Portuguese-style grilled Frango Piri-Piri: juicy chicken marinated with piri-piri chiles, garlic, lemon, olive oil, smoked paprika, oregano, and a splash of red wine vinegar for bright heat and smoky depth.
Seared tuna steaks glazed with a silky Tahitian vanilla–coconut sauce brightened by lime, ginger, and soy, served over fragrant jasmine rice.
A Nordic-inspired, saffron‑kissed fish stew featuring seasonal skrei gently simmered with potatoes, leek, fennel notes, and a touch of cream. Bright capers, lemon, and fresh herbs finish it for a cozy yet elegant bowl, perfect with crusty bread.
Mukeke au Beurre is a classic Lake Tanganyika fish preparation: lightly floured mukeke fillets pan-seared and finished with a bright butter, lemon, garlic, and parsley sauce. Crisp edges, tender flesh, and a silky citrus butter make it an elegant yet simple main.
Capitaine fumé is a smoked Nile perch seasoned with garlic, ginger, chili, paprika, thyme, and lemon for a fragrant, gently spicy fish with a delicate smoky finish.
Spice-crusted wahoo seared until golden and finished with a silky coconut-lime soy pan sauce, brightened by ginger, garlic, and cilantro. A vibrant island-style main with warmth from coriander, cumin, turmeric, and smoked paprika.
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