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1. Wash the fish gently with cold water. Drain, and pat dry with paper towels.
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2. Slit the fish (cuts should be about 1/2-inch deep, 3-4 inches in length) 3-4 times on each side and massage the fish (inside and out) with the fresh lemon juice.
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3. Put tomatoes, onions, pepper, garlic, parsley and oil in the bowl of a food processor fitted with the steel chopping blade. Season generously with salt, pepper and the crushed seasoning cube. Process until mixture forms a paste, adding additional oil, as needed.
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4. Massage the fish generously with this mixture, ensuring that you push some into the cuts on both sides of the fish.
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5. Leave the fish to marinate in the refrigerator for 1 hour.
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6. Remove fish from marinade, reserving marinade juices, and grill over charcoal fire. (Alternately, fish can be broiled in the oven or cooked on a gas grill. However, the charcoal adds an additional layer of authentic flavor to the finished dish.)
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7. Meanwhile, add remaining marinade liquid to a small saucepan and cook over medium heat until mixture reaches a boil. Allow to simmer for 5-7 minutes to ensure marinade is thoroughly cooked. Serve sauce along with grilled fish. Garnish with sprigs of fresh parsley, and lemon wedges.
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Notes:
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If Nile Perch is unavailable in your area, you can substitute another firm, white-fleshed fish, such as Red Snapper.
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Jumbo cubes are available at African markets. They have a unique flavor which is not comparable to anything else. However, if you are unable to find Jumbo cubes, you could substitute a fish or shrimp-flavored Maggi cube.
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It is advisable to use fresh lemon juice in this recipe. Bottled juice can be substituted. However, it is more acidic and lacks the fresh flavor of the original.
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Serve with attieke (cassava couscous, found in African markets), couscous or rice.
