Grilled Fish with Epinards is a fresh, vibrant take on the Congolese grill plate. At Ma Yve Grill, we start with whole tilapia, marinated in lemon, garlic, and traditional spices, then grill it over charcoal until the skin is blistered and golden and the flesh is tender and flaky.
The fish is paired with epinards, fresh spinach leaves sautéed in rich palm oil with onions and a touch of garlic. Unlike the heavier fumbwa, epinards bring a bright, slightly bitter balance that cuts through the richness of the grilled fish. This Grilled Fish with Epinards plate is how many Congolese families enjoy their Sunday lunch: light, green, and deeply satisfying.
We complete the plate with a side of fufu, smooth pounded cassava dough, perfect for scooping up the spinach and the fish juices. Every order of Grilled Fish with Epinards is prepared fresh and served hot, just like home.
Allergen note: Contains palm oil. Gluten-free. Dairy-free. Peanut-free.
Serving suggestion: Squeeze fresh lemon over the fish and pair with a cold Jus de Gingembre for a refreshing contrast.
Order online for pickup or delivery within our Pickering, Ajax, and Scarborough zones.
