Kenyan Fish Baked with Tomatoes and Spices (Mtuzi Wa Samaki)

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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1 large onion, sliced
2 cloves garlic, chopped
2 long red cayenne peppers, stemmed, seeded and chopped
2 Tbsp. vegetable oil
1 (16 oz.) can whole tomatoes, drained and chopped
2 Tbsp. vinegar
1-1/4 tsp. ground cumin
3/4 tsp. ground coriander
1/2 tsp. salt
4 halibut steaks
fresh cilantro, snipped (optional)


Cook and stir the onion, garlic and peppers in oil in 10″ skillet over medium heat until the onion is tender. Reduce the heat and stir in the remaining ingredients except fish. Cook uncovered over low heat, stirring occasionally, for about 5 minutes.

Arrange the fish in an ungreased 12″ x 7″ baking dish. Spoon the tomato mixture over the fish and bake uncovered at 355F until the fish flakes easily with a fork — about 25-30 minutes. Sprinkle with snipped fresh cilantro if desired.

Recipe from Tzani Golata.