Guyanese Grilled Fish with Bora (Long Bean) Stir-Fry

About this meal

A Guyanese-inspired lunch featuring fresh, grilled fish marinated in local spices and served with a savory stir-fry of bora (long beans), sweet peppers, tomatoes, and garlic. Accompanied by a refreshing cucumber-ginger limeade for hydration and recovery. This meal maximizes lean protein intake while keeping carbs low, making it ideal for muscle gain.

Ingredients

• Fresh fish fillet (e.g., tilapia or snapper) — 200g
• Lime juice (fresh) — 1 tbsp
• Garlic — 2 cloves, minced
• Cumin powder — 1/2 tsp
• Black pepper — 1/4 tsp
• Cilantro (fresh) — 2 tbsp, chopped
• Olive oil — 2 tsp
• Bora (long beans) — 100g, sliced
• Bell pepper — 1/2 medium, sliced
• Tomato — 1 small, diced
• Red onion — 1/4 medium, thinly sliced
• Thyme (fresh) — 1 tsp, chopped
• Salt — 1/4 tsp (optional)
• Cucumber — 1 small, peeled and sliced
• Ginger (fresh) — 1/2 inch, peeled and sliced
• Lime — 1, juiced
• Honey — 1 tsp (optional, for taste)
• Water — 1.5 cups

Steps

1. Marinate fish fillet with lime juice, garlic, cumin, black pepper, cilantro, and 1 tsp olive oil for 20 minutes.
2. Preheat grill or grill pan to medium-high. Grill fish for 3-4 minutes per side until cooked through and lightly charred. Set aside.
3. Heat 1 tsp olive oil in a skillet over medium heat. Add onions and sauté for 1 minute.
4. Add bora, bell peppers, and tomatoes. Stir-fry for 4-5 minutes until veggies are just tender but crisp. Add thyme and a pinch of salt, toss to combine. Remove from heat.
5. For the drink: Blend cucumber, ginger, lime juice, honey (if using), and water until smooth. Strain and serve over ice.
6. Plate grilled fish over the bora stir-fry, garnish with fresh cilantro, and serve with cucumber-ginger limeade on the side.