Entree: Mozambique – Southern Culinary Region – Peixe Assado (Coastal-style whole roasted or grilled fish marinated in piri-piri and citrus)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 2 whole sea bream or dorado, scaled and gutted, approx. 1 lb (450 g) each
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 3 cloves garlic, minced
- 2 tbsp (30 ml) piri-piri sauce or 2 fresh red chiles, finely chopped and seeds left for heat
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (15 g) fresh cilantro (coriander) leaves, chopped
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 1 tbsp (15 ml) honey or sugar (optional, to balance heat)
- 1 lemon, thinly sliced for stuffing and serving
- 2 sprigs fresh thyme or fresh parsley for each fish (optional)

Instructions

1. Rinse the fish and pat dry with paper towels. Make 3 shallow diagonal slashes on each side of the fish to allow the marinade to penetrate.
2. In a bowl whisk together olive oil, lemon juice, minced garlic, piri-piri sauce or chopped chiles, smoked paprika, cumin, shallot, honey if using, salt, and black pepper until emulsified.
3. Rub half of the marinade all over the outside and inside cavity of each fish, making sure some marinade enters the slashes. Place 2–3 lemon slices and a sprig of thyme or parsley inside each cavity. Reserve remaining marinade.
4. Marinate the fish in the refrigerator for 30–60 minutes (up to 2 hours for deeper flavor). Bring to room temperature 15 minutes before cooking.
5. To grill: preheat grill to medium-high and oil the grates. Grill fish 6–8 minutes per side depending on thickness, basting once with reserved marinade, until flesh flakes easily and opaque. To roast: preheat oven to 425°F (220°C), place fish on an oiled sheet or in a roasting pan, roast 18–25 minutes until cooked through, basting halfway with reserved marinade.
6. Transfer fish to a platter, sprinkle with chopped cilantro and serve with extra lemon wedges and any pan juices or grilled marinade spooned over.