My pal made some grilled fish and gizzard for mother's day and I as usual, tagged along, got in her way and generally assisted her. At a certain point, our dear camera was whipped out to record the historic moments together. Even though we forgot to take pictures at some points, here is a quick recap of how we prepared grilled fish and stewed(peppered) gizzards.
Grilled Fish Ingredients:
Fish (Of Course!)
Scotch Bonnet Pepper (5 - 6 depending on how spicy you want your fish)
Green, Yellow and Red Peppers ( about 2 medium size of each colour)
1 large Onion,
Seasoning (Maggi, Knorr or any available seasoning),
Step One: Wash your fish and cut into the size you want. Blend your scotch bonnet pepper with onions, garlic and pour the blended mixture onto the fish.
Step Two: Add the seasoning to your fish, add other additional seasoning like Thyme, Garlic, Maggi et al.
Stir and mix to allow the seasoning permeate into your fish. It is preferable to leave overnight in the fridge for a greater flavour otherwise, leaving the mix to stand for an hour should be fine.
Scotch Bonnet Pepper (9 - 10 large ones depending on how spicy you want your gizzard)
Green, Red and Yellow Pepper (2 medium sized of each colour)
One Large Tomato or Tatashe
Step One: Wash your Gizzard and put into a pot. Add half of the blended scotch bonnet pepper to the gizzard in the pot, season appropriately with Thyme, Curry, Seasoning and put to boil for about 30 - 40 minutes until Gizzard is cooked al dente - not too soft.
Step Three (The Pepper Sauce): Add the remaining half of the blended Scotch Bonnet Pepper (with blended tomato or tatashe) to the hot sunflower oil. Add seasoning and allow to fry and steam. Add the red, green and yellow pepper and allow to fry until a little bit soft. Then pour your fried gizzard to the pepper mix, stir thoroughly and allow to steam so the stew can permeate into the gizzard. Take off the heat after about 3 - 5 minutes.
Voila!! Grilled Fish and Pepperred Gizzard.