Top 16 African Saltwater Fish Dishes

This traditional combination of rice and fish is typically prepared with white fish such as sea bass or red snapper. The fish is fried or baked separately, while the rice is cooked in a special fish broth that is prepared with fried onions and bahārāt - a traditional spice blend that usually employs allspice, peppercorns, cassia, coriander, cardamom, cumin, and chili peppers or paprika. The dish is traditionally served on one plate, topped with lightly toasted pine nuts and slivered almonds. If desired, a special sauce can be served on the side.Expand

Samak mashwi is an Egyptian dish that is also quite popular in Lebanon. It consists of a whole baked fish which is then lavishly garnished with onion, garlic, herbs, spices,and lemon slices. Before baking, the fish should be cleaned, and its head is left untouched apart from the eyes, which should be removed. It is typically seasoned with salt and olive oil. Samak mashwi is especially popular as a party dish, prepared for various social events and during Ramadan.Expand

Thieboudienne is the national dish of Senegal, an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavored with garlic and chili. Fish, vegetables, and rice are usually served separately, with a few lime wedges on the side, used for squeezing the juice over fish. It is believed that the dish was invented in the city of St. Louis in the 19th century.Expand

Moroccan stuffed sardines or sardine mzeouej (married sardines) is a traditional fish dish. The dish is usually made by butterflying sardine fillets and stuffing them with chermoula, a concoction made with a combination of garlic, paprika, hot peppers, cumin, salt, olive oil, parsley, lemon juice, and coriander. The sardines are rubbed with chermoula, coated with flour, and fried in hot oil on both sides. Once done, the fried stuffed sardines are served warm or at room temperature, often accompanied by lemon wedges, harissa, or fresh salads based on tomatoes, cucumbers, and onions. The dish is also very popular as a street food item, especially in coastal areas.Expand

Kusksi bil hoot is a traditional dish using steamed couscous and fried firm-fleshed fish (e.g. grouper) as the main ingredients. Before frying, the fish is usually marinated in a combination of garlic, lemon juice, hot peppers, celery, olive oil, and cumin, while couscous is steamed with the addition of stock made from onions, tomatoes, parsley, and fish heads. Couscous and fried fish are then combined with a sauce consisting of tomatoes and fried vegetables such as potatoes, squash, bell peppers, chickpeas, aubergines, and onions. Once prepared, kusksi bil hoot is typically served in a communal dish so everyone can feast from the same plate.Expand

Ladob is a Seychellois dish based on plantains, breadfruit, and cassava. It can be prepared in sweet or savory versions. The dessert version is prepared by boiling plantains or cassava in coconut milk, along with nutmeg, vanilla, and sugar as flavorings. When properly made, the dessert has a tender and creamy texture. The savory version uses salted fish boiled in coconut milk with plaintains, cassava, nutmeg, and salt. Ladob is very popular throughout the island, and it is served either hot or cold.Expand

Mchuzi wa samaki is a Swahili dish consisting of fish that is cooked in a combination of onions, oil, garlic, curry powder, tomatoes, water, and lemon juice. The dish is often additionally flavored with freshly chopped coriander. After it has been properly prepared, mchuzi wa samaki is typically served hot with fluffy white rice on the side, ideally complementing the spicy, full-bodied sauce. As for the fish, any white fish will do – be it sea bass, cod, or red snapper.Expand

Pwason griye or grilled fish is among the most popular fish dishes on the Seychelles Islands. It is prepared with fresh fish, often a red snapper or rabbit fish, flavored with crushed chili, garlic, and ginger. The fish is grilled in its entirety and typically served over rice, with sweet potatoes and an exotic tamarind-tomato chutney on the side. Piquant grilled fish is a staple at festivities and gatherings of family and friends during weekends.Expand

Abacate com tuna is a healthy, nutritious, and visually appealing appetizer from Guinea Bissau. It is made with ripe avocados, tuna, grated coconut, evaporated milk, and chopped tomatoes. In order to prepare it, avocados should be cut in half with the pits removed. Tuna is then combined with other ingredients, and the combination is seasoned with salt and pepper. Avocado shells are stuffed with the filling, and the dish is ready to be served, preferably with lemon wedges on the side.Expand

Gesmoorde vis is a traditional dish originating from South Africa. It's usually made with a combination of salt cod, potatoes, tomatoes, hot peppers, sugar, onions, garlic, and oil. The cod is soaked, drained, rinsed, and cut into pieces. The potatoes are boiled, peeled, and cut into cubes. The tomatoes are blanched, peeled, and cut into rounds, while the onions are sautéed in oil until soft. The tomatoes, garlic, sugar, and hot peppers are added to the pan and cooked until most of the liquid has evaporated. Cod and potatoes are stirred in, and the dish is simmered until fully cooked. Gesmoorde vis is often accompanied by rice on the side, and it's garnished with lemon wedges and parsley. If salt cod is unavailable, it's acceptable to use hake or haddock.Expand