🌿 Sudanese-Inspired Grilled Fish with Tomato-Lime Salad

Ingredients

For the fish:

4 whole tilapia or red snapper, cleaned and scaled

3 tbsp olive oil

2 tbsp Rollicking Buckaroo Adobo Lime Rub

2 cloves garlic, minced

Juice of 1 lime

For the tomato-lime salad:

3 medium ripe tomatoes, chopped

1 cucumber, diced

1 small red onion, finely chopped

1 small bunch cilantro, chopped

1 green chili (optional), finely chopped

2 tbsp olive oil

Juice of 1 lime

Salt and pepper to taste

For serving:

Warm flatbread (kisra or pita)

Lime wedges

Instructions

Prepare the fish:

Score the fish 2–3 times on each side.

In a small bowl, whisk olive oil, lime juice, garlic, and Adobo Lime Rub.

Rub the mixture inside and outside of the fish. Let marinate for 20–30 minutes.

Grill the fish:

Preheat a grill (charcoal preferred for smoky flavor).

Grill fish over medium-high heat 6–8 minutes per side, until skin is crisp and flesh flakes easily.

Make the salad:

Combine tomatoes, cucumber, onion, cilantro, and chili in a bowl.

Drizzle with olive oil and lime juice, season with salt and pepper, and toss gently.

Serve:

Place grilled fish on a platter, top with tomato-lime salad, and serve with flatbread and lime wedges.

✨ This dish bursts with smoky, tangy, and fresh flavors—tying in Sudanese tradition with a bold Buckaroo kick!