Entree: Cape Verde – Southern Culinary Region – Peixe Grelhado (Cape Verdean-style grilled whole fish marinated with garlic, citrus, and piri-piri)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 2 whole red snapper or similar firm white fish, approx. 1.25 lb (560 g) each, cleaned and scaled
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) piri-piri or hot red chili sauce
- 4 cloves (about 12 g) garlic, minced
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 small red onion, thinly sliced
- 2 medium tomatoes, sliced
- 1 lemon, cut into wedges for serving
- Extra olive oil for grill brushing as needed

Instructions

1. Pat the fish dry inside and out and score 3 shallow diagonal slashes on each side to help the marinade penetrate.
2. In a bowl, whisk together olive oil, lime juice, piri-piri, minced garlic, smoked paprika, salt, and pepper. Add bay leaves and chopped cilantro.
3. Place the fish in a shallow dish, rub the marinade into the slashes and cavity, and spoon some marinade over the surface. Stuff cavity with a few onion slices and a tomato slice. Marinate 30–60 minutes at room temperature or up to 4 hours in the refrigerator.
4. Prepare a charcoal or gas grill for medium-high direct heat. Oil the grates lightly to prevent sticking.
5. Remove bay leaves from the fish cavity. Place the fish on the grill and cook 6–8 minutes per side, brushing occasionally with reserved marinade and turning carefully, until flesh flakes easily and skin is crisp and charred in spots (internal temperature about 145°F / 63°C).
6. Transfer to a platter, top with remaining raw onion and tomato slices if desired, and serve immediately with lemon wedges and boiled corn, rice, or cachupa on the side.