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Fish, Africa and overseas

Grilled fish with sauce chien and rice

Grilled fish with sauce chien and rice is a Caribbean dish of grilled sea bream fillets topped with a raw lime, garlic and chili sauce. For 4 people, it takes 35 minutes to make, rated very easy, at a cost of €3.70 per person. The key to success is making the sauce chien ahead and drying the fish skin well before grilling.

Tonight we're grilling fish Caribbean style and topping it with sauce chien, a punchy mix of lime and chili.

Grilled fish with sauce chien and rice
Total time
35 min
Difficulty
Very easy
Cost per person
€3.70
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Despite its name, sauce chien is not about dogs, it's a bright, punchy sauce made with lime, scallions, raw garlic and Caribbean chili that wakes up grilled fish with a sharp, spicy kick. The sea bream, seared skin side down to stay tender inside, pairs naturally with rice, which soaks up every drop of the sauce. It's a straightforward dish, no cooked sauce, no fuss, just clean flavors.

This is a solid weeknight recipe, ready in 35 minutes with simple steps and barely any cleanup. You can easily tone down the heat for kids by serving them a smaller portion of sauce chien or skipping the chili in their share. Mon Chou likes this recipe for how it balances freshness and bite without ever being complicated to pull off.

The ingredients

4 people

Fish counter

  • Sea bream fillets 4

Fruits and vegetables

  • Limes 3
  • Scallions 5
  • Garlic 3 cloves
  • Caribbean chili pepper 1
  • Parsley 1 sprigs
  • Thyme 2 sprigs

Pantry

  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Finely chop the scallions, garlic, chili and parsley, then mix them with the juice of two limes and four tablespoons of oil.

    Let the sauce chien rest about ten minutes so the flavors come together.

  2. Season the fillets with salt and pepper, then rub them with a little oil and the thyme leaves.

    Pat the fillets dry well, they sear better and stick less.

  3. Grill the fillets skin side down in a very hot skillet or under the broiler. 8 min

    Flip them only once, when the skin releases easily on its own.

  4. Meanwhile, cook the rice in salted water. 11 min

    Well separated rice soaks up the sauce best.

  5. Plate the fish over the rice and spoon the sauce chien on top, with a lime wedge on the side.

    Add the sauce at the very last moment, it loses its freshness if it warms up too much.

Our tips to get it right

  • Pick a fresh Caribbean chili and taste a tiny piece before chopping the whole thing, heat levels vary a lot from one pepper to another.
  • If you're pan searing, use a hot nonstick or cast iron skillet so the fish skin doesn't stick and tear.
  • Chop and measure every sauce chien ingredient before you turn on the heat for the fish, the sauce needs careful prep, not a rush job.

The variations

  • Swap the sea bream for mackerel or kingfish, both common choices in Caribbean cooking, adjusting the cooking time to the thickness of the fillets.
  • For a fish free version, grill slices of eggplant or halloumi and top them with the same sauce chien.
  • For kids, serve the sauce chien on the side in a small bowl so they can control how much heat goes on their fish.

What to serve it with

  • Plain or Creole style rice
  • Extra lime wedges
  • Sparkling water with lime

Storage

Cooked fish keeps for one day in the fridge in a sealed container, though it loses some of its tenderness once reheated. Sauce chien keeps for two days in the fridge and actually tastes better the next day. Reheat the fish gently in a skillet over low heat so it doesn't dry out.

Questions about this dish

Can you make the sauce chien ahead of time?

Yes, it's even recommended. Make the sauce chien up to two hours before the meal and keep it in the fridge, the flavors blend even better with a little time to rest.

What fish works if I can't find sea bream?

Kingfish, mackerel or a sea bass fillet all work well with this grilling method. Look for a firm fleshed fish that holds together well while cooking skin side down.

How do I make the sauce chien milder for kids?

Remove the seeds and white membrane from the chili before chopping, that's where most of the heat lives. You can also serve the sauce on the side instead of pouring it directly over the fish.

Do I need a special oil for this recipe?

No, a neutral oil like sunflower oil or a mild olive oil works perfectly well. It mainly helps bind the sauce chien and keeps the fish from sticking while it cooks.

How long does it take to make a grilled fish with sauce chien and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a grilled fish with sauce chien and rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled fish with sauce chien and rice cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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