Entree: Mozambique – Northern Culinary Region – Peixe Grelhado (Char-grilled whole fish marinated in piri-piri with citrus and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 2 whole red snapper or similar firm white fish, cleaned and scaled, approx. 1.25 lb (570 g) each
- 6 cloves garlic
- 4 fresh red bird's eye chilies (or other hot red chilies), stems removed
- 3 tbsp (45 ml) vinegar or 2 tbsp (30 ml) lemon juice + 1 tbsp (15 ml) vinegar
- 6 tbsp (90 ml) olive oil
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 1 lime, sliced for serving
- 1 small onion, thinly sliced (optional to grill in the cavity)
- 1 tsp (5 ml) smoked paprika (optional for color)

Note: piri-piri paste yields extra for basting; reserve any leftovers.

Instructions

1. Prepare the piri-piri marinade by pulsing garlic, chilies, vinegar or lemon juice, olive oil, sea salt, black pepper, cilantro, and smoked paprika (if using) in a blender or mortar and pestle until a coarse paste forms.
2. Make 2–3 diagonal slashes in the flesh on both sides of each fish. Rub the marinade inside the cavity and over the exterior, working it into the slashes. If using, stuff cavities with a few slices of onion and a wedge of lime. Let marinate 30–60 minutes at room temperature or up to 2 hours refrigerated.
3. Preheat a grill to medium-high (about 400–450°F / 200–230°C). Oil the grate well to prevent sticking. If using a charcoal grill, ensure a steady hot bed of coals.
4. Place the fish on the grill and cook for 6–8 minutes per side, depending on thickness, brushing occasionally with reserved marinade. Turn carefully once when the fish releases easily from the grate; the flesh should flake and the eye should be opaque when done.
5. Transfer the grilled fish to a serving platter, squeeze fresh lime over the top, and garnish with extra chopped cilantro. Serve whole so guests can portion, accompanied by simple sides such as rice, grilled vegetables, or matapa.