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Lemon thiof (thiof au citron): recipe illustration
Fish & seafood

Lemon thiof (thiof au citron)

A whole thiof (grouper), stuffed with a paste of onion, chilli and lemon, then pan-fried or braised. The flesh stays firm and juicy, brightened by the acidity of the lemon, a classic of the Senegalese coast.

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Ingredients

Ingredients

Farce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Make several cuts along the sides of the fish, then rub it with lime juice, salt and pepper.
  2. Blend the onions, garlic, chillies and half a lemon to a coarse paste.
  3. Stuff the cuts and the inside of the fish with this paste.
  4. Heat the oil in a large frying pan or ovenproof dish and sear the fish for 3 minutes on each side.
  5. Add the remaining sliced onions, the pepper and the tomato paste around the fish, then pour in a little water.
  6. Cover and simmer for 25 minutes over low heat until the flesh flakes easily.
  7. Serve with the rice and vegetables, drizzled with lemon juice.

Variations and tips

In the oven. Bake at 180 °C for 30 minutes in a covered dish, basting halfway through.

More ideas

Fish in roselle sauce (bissap)1 h · 4 serv.Fonio with fish (fonio au poisson)1 h 25 · 4 serv.Ndiaga1 h 20 · 4 serv.Rice with smoked fish and okra1 h 05 · 4 serv.Eggplant and Fish Sauce (Aubergine au Poisson)1 h · 4 serv.Diop (Senegalese fried fish)45 min · 4 serv.Mafé with thiof (fish mafé)1 h 10 · 4 serv.Dibi45 min · 4 serv.

Original Ecomely recipe.