Easiest Way to Cook Delicious Grilled fish fillets with steamed kales and ugali

Grilled fish fillets with steamed kales and ugali. Many Kenyans embrace foreign dishes from various parts of the world, this is evident in the number of Kenyans who prefer having their meals in restaurants. Just sharing a delicious recipe so simple. I hope it inspires you to try something new:).

My local fishmonger suggested the Long Island porgy that was caught early that. Pan Seared Fish with Chilli Garlic Soya Pan Fried Fish with Lemon Butter Sauce II Easy Cooking II Healthy Cooking II My White Platter. You can have Grilled fish fillets with steamed kales and ugali using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grilled fish fillets with steamed kales and ugali

1. It's of Fish fillets.
2. It's of Garlic paste.
3. Prepare of Ginger paste.
4. It's of Black pepper.
5. It's of Cooking oil.
6. It's of Soy sauce.
7. It's of Lemon juice.

Here are some pro tips for grilling perfect fish fillets or steaks. Fish can be one of the most feared things to throw on the grill. It's notoriously difficult to manage over a hot fire, easily sticking to the grates, flaking apart, or overcooking. By grilling catfish fillets instead of frying them, you cut back on the amount of fat in the final dish.

Grilled fish fillets with steamed kales and ugali step by step

1. Pre heat oven at 350°..
2. In a bowl, mix soy sauce, ginger, garlic, salt,.
3. Apply the mixture on both sides of the fish evenly. then sprinkle some black pepper with some cooking oil. And add the lemon juice on it Let it rest for an hour or 30minutes to allow the spices to be absorbed..
4. Aline them in the baking sheet (can use aluminium foil). Grill in the oven for at least 30 minutes or until well cooked...
5. Serve with preferred accompaniment..

Choose lean grilled catfish as the centerpiece of a healthy meal. Serve the fish alongside brown rice or another healthy grain and plenty of lightly steamed vegetables for a delicious dinner. Rinse and pat dry with paper towels or drain completely. Drizzle with a little olive oil and rub all over. Sprinkle the juice from half of the lemon over the fillets; reserve the other half.