This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Clean and debone fish and cut it into fillets.
Blend onion, garlic, ginger and black pepper. Add 5 MAGGI Naija pot, vinegar and oil to the blend and stir.
Spread the marinade (the blended of spices) on the fish fillets and keep in the fridge for a while.
Make a charcoal BBQ on medium heat, set the fish on the grill. Spread or brush the remaining mixture on the fillets as you grill per side.
Serve with fried ripe plantain and little tomato stew or ketch up.
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