Still hungry? Check out more recipes below!
Poisson Braisé au Moyo is a West African–style grilled tilapia served with a zesty, spicy moyo sauce made from tomatoes, onions, peppers, lemon, and herbs. It’s smoky, bright, and chili-forward with a fresh herbal finish.
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Oka Ika is a classic Samoan raw fish salad featuring sashimi-grade tuna gently “cooked” in citrus, enriched with coconut cream, and folded with crisp vegetables. It’s refreshing, creamy, and bright, often served over lettuce with tender boiled taro on the side.
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Hamour Machboos is a fragrant Gulf-style spiced rice with tender hamour (grouper), aromatics, and dried limes for signature depth. Ghee, saffron, and warm spices create a celebratory, comfort-food feel.
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Pixxispad bil-Kappar is a Maltese classic: seared swordfish gently simmered in a bright tomato, caper, white wine, and lemon sauce with garlic, onion, bay leaf, and parsley. Briny and citrusy with a hint of heat, it’s a simple, elegant seafood main.
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