Croaker Fish (Nigerian Peppered Fish)

5 from 7 votes

Croaker Fish (Nigerian Peppered Fish)

This Nigerian peppered croaker fish recipe is a special dish made with just a few aromatic spices that blend together perfectly for a mouthwatering experience!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: African

Diet: Gluten Free

Servings:

Calories: 206kcal

Author: Tayo Oredola

Ingredients

1.5 lbs croaker fish
2 tablespoon olive oil
2 red bell peppers chopped
1 habanero pepper you can use just ½
½ onion sliced into rings
1 cup tomato sauce
1 teaspoon bouillon powder
1 teaspoon black pepper
½ teaspoon salt or to taste
½ cup water
oil for frying
½ teaspoon salt to rub on the fish before frying
1 teaspoon black pepper to rub on the fish before frying

Instructions

Wash and pat the fish dry with a paper towel.
Sprinkle the fresh fish with black pepper and salt and rub it all over the fish.
½ teaspoon salt, 1 teaspoon black pepper
Add some oil to a large frying pan on medium-high heat.
oil for frying
Once heated, place fish in the oil, skin side down, and fry for about 10 minutes on medium heat till it is golden brown. Flip the fish a few times to make sure it is fully cooked.
1.5 lbs croaker fish
Take out the fried fish and place it on a plate lined with paper towels to absorb the extra oil.
In a separate pan, add the olive oil. When heated, sauté the onions in the oil for a few minutes till translucent.
2 tablespoon olive oil, ½ onion
Pour in the tomato sauce and add the bouillon powder, black pepper, and salt, and stir. Add the bouillon first and taste for salt before adding any.
1 cup tomato sauce, 1 teaspoon bouillon powder, 1 teaspoon black pepper, ½ teaspoon salt or to taste
Simmer for 5 minutes, then add the chopped red bell pepper and half a cup of water.
2 red bell peppers, 1 habanero pepper, ½ cup water
With the pot covered, cook for 5 minutes on medium-low heat, till the red bell pepper is soft.
Pour in the fried fish and stir. Simmer for a few minutes on low heat till the fish absorbs the flavors.

Notes

This recipe serves 6 and contains 4 net carbs per serving.

Make sure to pat the fish dry with a paper towel after rinsing. Wet fish will cause hot oil splatters.
If you want to reduce the heat, add half a habanero pepper or substitute with a little cayenne pepper. You will need a little pepper to neutralize the acidity of the tomatoes.
If you have a little extra time, marinate the fish for 30 minutes to an hour for even more flavor.
To be sure the fish is well fried, check the internal temperature for doneness with a meat thermometer. You should get a reading of 145F for it to be safe to eat.
If you don't want to fry the fish, you can bake it in an oven instead. Mix a marinade of olive oil, black pepper, and salt and rub it all over the fish. Then wrap it in aluminum foil and bake for 25 mins at 400F in a preheated oven. Remove the foil for the last 5 minutes.

Nutrition