Ingredients
- 2 lbs Fresh Sea Bass or other firm white fish fillets
- Lime juice to taste
Epis
- 1 bunch (6 stocks) Green Onions (Scallions), roots removed
- 2 Red Bell Peppers, stems and seeds removed, cut into quarters
- 1 bunch Parsley
- 1 large Shallot, peeled and cut into quarters
- 5 cloves Garlic, peeled
-
1 Tbsp Spice Tribe, Mama Manje
- .33 cup Olive Oil
- Salt to taste
Directions
- Place all ingredients for the Epis, except the olive oil, in the food processor. Blend until ingredients are evenly chopped. Remove to bowl and stir in olive oil and lime. Season with salt to taste.
- Reserve 1/2 cup of the Epis and set aside for the sauce.
- In a baking dish or large ziplock baggy, pour Epis marinade over fish, coating every surface. Place in the refrigerator for 30 minutes – 1 hour.
- Preheat grill or broiler. Remove fish from the marinade and broil or grill until fish is cooked through, 5 minutes or less on each side.
- Remove to platter and spoon reserved marinade over the top.
Recipe Note
- Overmarinating fish can make it mushy; take care to not overmarinate. However, this Epis marinade works equally well for chicken, which can safely be left to marinate overnight.
