Chunks of firm white fish marinated in lime, garlic, and pepper, threaded on skewers with peppers and onion, then charcoal-grilled to smoky perfection.
Ingredients
600g firm white fish (barracuda or grouper), cubed
Juice of 3 limes
4 cloves garlic, minced
2 bird-eye peppers, minced
1 red bell pepper, cut into squares
1 large onion, cut into squares
2 tbsp vegetable oil
Salt and black pepper to taste
Instructions
1Combine lime juice, garlic, bird-eye peppers, oil, salt, and pepper in a bowl.
2Add fish cubes and marinate for 20 minutes.
3Thread fish, bell pepper, and onion alternately onto skewers.
4Grill over hot charcoal for 3-4 minutes per side, basting with remaining marinade.
5Serve immediately with lime wedges.
Did You Know?
On the beaches near Bissau, fishermen grill the day unsold catch as brochettes at sunset — arguably the freshest seafood barbecue anywhere in Africa.