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

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

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 (estimate: The recipe names red snapper, which is retained as the dish’s intended fish. Tilapia is only a labeled practical catalog example for the stated similar-firm-white-fish option. Estimated edible raw flesh is about 45% of the cleaned, scaled gross weigh)
60 ml olive oil (about 55 g)
60 ml fresh lime juice (about 60 g)
12 g garlic, minced
30 ml piri-piri sauce (about 30 g) (estimated edible portion: 30 g)
15 g smoked paprika
15 g coarse salt
5 g black pepper, freshly ground
15 g fresh cilantro, chopped
2 bay leaves, torn (about 0.4 g)
30 ml palm oil (about 27 g), optional, for basting; this estimate assumes palm oil is used if included.
2 limes, cut into wedges for serving (about 90 g edible portion)

Instructions

1. Score each fish on both sides with 2–3 diagonal cuts and pat dry. Place the fish in a shallow dish.
2. Whisk together the olive oil, lime juice, garlic, piri-piri sauce, smoked paprika, salt, and black pepper. Rub the marinade inside the cavities and over the fish. Tuck some cilantro and a torn bay leaf into each cavity. Cover and marinate in the refrigerator for 30–60 minutes.
3. Prepare a grill for medium-high heat and oil the grates. If using charcoal, wait until the flames have died down and the coals are steady.
4. Brush the fish with a little optional basting oil. Grill for 8–10 minutes per side, basting once or twice with reserved marinade, until the skin is charred in spots, the flesh flakes easily, and the thickest part reaches 145°F (63°C).
5. Remove the fish from the grill and rest for 3–4 minutes. Sprinkle with the remaining cilantro and serve with lime wedges. If grilling is unavailable, broil on high for 6–8 minutes per side, until charred and cooked through.