Entree: Equatorial Guinea – National Cuisine – Pescado a la Parrilla (Grilled whole or filleted fish marinated with citrus, garlic, and local spices, charred over hot coals)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 2 whole red snapper or similar firm white fish, approx. 1.5 lb (680 g) each, scaled and gutted
- 3 tbsp (45 ml) olive oil or palm oil
- 1/4 cup (60 ml) fresh lime juice
- 3 tbsp (45 ml) orange juice
- 4 cloves garlic, minced (approx. 12 g)
- 1–2 small scotch bonnet or habanero peppers, seeded and finely chopped (approx. 10–20 g)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 lime, cut into wedges, for serving
- 2 tbsp (30 ml) neutral oil for the grill grates or pan

Instructions

1. Combine olive or palm oil, lime juice, orange juice, minced garlic, chopped pepper, smoked paprika, cumin, salt, and black pepper in a bowl to make the marinade.
2. Score the fish sides 2–3 times, rub the marinade all over and into the scores, and place sliced onion inside the cavity and on top. Marinate covered in the refrigerator for 30–60 minutes.
3. Prepare a charcoal grill for medium-high heat or heat a grill pan over medium-high; oil the grates or pan with the neutral oil to prevent sticking.
4. Shake off excess marinade and place the fish on the hot grill. Cook whole fish 6–8 minutes per side depending on thickness, turning carefully once, until skin is charred and flesh flakes easily with a fork. For fillets, grill 3–5 minutes per side.
5. Transfer to a platter, sprinkle chopped cilantro or parsley and fresh lime wedges over the top, and serve immediately with traditional starches such as boiled cassava or maize porridge.