Entree: Guinea-Bissau – Southern Culinary Region – Peixe Grelhado (Whole grilled fish seasoned with garlic, citrus, and chili typical of Guinea-Bissau)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 3 whole red snapper (or similar firm white fish), approx. 1.25 lb (570 g) each, cleaned and scaled
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lime juice
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) piri-piri sauce or other hot chili paste
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 bay leaves, torn
- 2 tbsp (30 ml) palm oil or additional olive oil (optional, for basting)
- 2 limes, cut into wedges for serving

Instructions

1. Score the fish on both sides with 2–3 diagonal cuts and pat dry. Place fish in a shallow dish.
2. Whisk together olive oil, lime juice, garlic, piri-piri, smoked paprika, salt, and pepper. Rub marinade inside the cavity and all over each fish; tuck a bit of chopped cilantro and a torn bay leaf into the cavity. Marinate 30–60 minutes in the refrigerator.
3. Prepare a grill for medium-high heat and oil the grates to prevent sticking. If using a charcoal grill, allow flames to die down to steady coals.
4. Brush each fish with a little palm oil or olive oil. Place fish on the grill and cook 8–10 minutes per side, basting once or twice with reserved marinade, until skin is charred in spots and the flesh flakes easily and reaches 145°F (63°C) at the thickest part.
5. Remove from grill and let rest 3–4 minutes. Sprinkle with remaining chopped cilantro and serve with lime wedges. If grilling is not available, broil on high 6–8 minutes per side until nicely charred and cooked through.