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

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 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

2 whole red snapper, approx. 1.25 lb (560 g) each, cleaned and scaled (estimated edible portion: 700 g)
1/3 cup (80 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) piri-piri sauce (selected example: hot red chili sauce) (estimated edible portion: 30 g)
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 brushing the grill as needed

Instructions

1. Pat the fish dry inside and out. Make three shallow diagonal slashes on each side of each fish.
2. Whisk together the olive oil, lime juice, piri-piri sauce, garlic, smoked paprika, salt, and black pepper. Stir in the bay leaves and chopped cilantro.
3. Place the fish in a shallow dish. Rub the marinade into the cuts and cavities, then spoon some over the outside. Place a few onion slices and one tomato slice in each cavity. Marinate for 30–60 minutes at room temperature, or for up to 4 hours in the refrigerator.
4. Prepare a charcoal or gas grill for medium-high direct heat. Lightly brush the grill grates with extra olive oil.
5. Remove the bay leaves from the fish cavities. Grill the fish for 6–8 minutes per side, turning carefully and brushing occasionally with reserved marinade, until the flesh flakes easily, the skin is crisp and charred in spots, and the internal temperature reaches about 145°F (63°C).
6. Transfer the fish to a platter. If desired, top with the remaining raw onion and tomato slices. Serve immediately with lemon wedges and boiled corn, rice, or cachupa on the side.