Entree: Guinea-Bissau – Northern Culinary Region – Peixe Grelhado (Whole grilled fish marinated with citrus, garlic, and piri-piri, charred over a hot grill or coals)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 45 min

Total 50 min

Ingredients

- 4 whole small sea bream or tilapia, cleaned and scaled, approx. 10 oz (280 g) each
- 4 tbsp (60 ml) vegetable oil or palm oil
- 3 tbsp (45 ml) fresh lime juice
- 3 cloves garlic, minced (9 g)
- 2 tbsp (30 g) piri-piri paste or 2 small hot chilies, finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (6 g) coarse salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 medium red onion, sliced (6 oz / 170 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
- Steamed rice or fried plantains, for serving (optional)

Instructions

1. Rinse the fish and pat dry. Make 2 shallow diagonal cuts on each side of the fish to allow the marinade to penetrate.
2. In a bowl, whisk together the oil, lime juice, minced garlic, piri-piri or chopped chilies, cumin, smoked paprika, salt, and pepper to form a paste.
3. Rub the marinade all over each fish, making sure to coat inside the cavity and into the slashes. Tuck some sliced red onion and a little cilantro into the cavity of each fish. Cover and refrigerate for at least 30 minutes and up to 2 hours.
4. Preheat a grill to medium-high (direct heat) and oil the grates well to prevent sticking. If using a grill pan, heat it until very hot.
5. Grill the fish 6–8 minutes per side (depending on thickness), turning once, until the skin is charred in spots and the flesh flakes easily with a fork. Baste once while grilling with any leftover marinade.
6. Transfer the fish to a platter, sprinkle with the remaining chopped cilantro, and serve immediately with lime wedges and steamed rice or fried plantains.