Entree: Guinea-Bissau – National Cuisine – Peixe Grelhado (Whole grilled fish marinated with garlic, lime and piri-piri for a smoky spicy main course)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 2 whole red snapper or whole sea bream, cleaned and scaled, approx. 1.5 lb (700 g) each
- 4 tbsp (60 ml) piri-piri sauce or hot chili paste
- 4 garlic cloves, minced, approx. 20 g
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 medium onion, sliced, approx. 6 oz (170 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tbsp (15 ml) palm oil or extra olive oil
- Lime wedges for serving

Instructions

1. Rinse and pat the cleaned fish dry. Using a sharp knife, make 3–4 diagonal shallow cuts on each side of the fish to allow marinade penetration.
2. In a bowl combine piri-piri sauce, minced garlic, lime juice, 2 tbsp (30 ml) olive oil, 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper to make the marinade.
3. Rub the marinade thoroughly over the outside and into the score marks and cavity of each fish. If possible, place a few slices of onion and some chopped cilantro into the cavity. Cover and refrigerate for 30 minutes to 2 hours.
4. Preheat a grill or grill pan to medium-high and oil the grates lightly to prevent sticking. If using charcoal, allow coals to become white-hot for direct grilling.
5. Grill the fish 6–8 minutes per side for 1.5 lb (700 g) fish, adjusting time for size; grill until flesh flakes easily and is opaque, basting once or twice with any remaining marinade.
6. While fish rests for 3 minutes off the heat, warm 1 tbsp (15 ml) palm oil with the remaining sliced onion in a small pan until lightly softened and fragrant.
7. Transfer fish to a platter, spoon the warmed onions over the top, sprinkle with chopped cilantro and serve immediately with lime wedges.