Peixe Grelhado

Name: Peixe Grelhado
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mozambican
Ingredients: 1 whole fish (tilapia, red snapper, or similar), about 800g; 4 piri-piri chilies, minced; 4 cloves garlic, crushed; 2 lemons, juiced; 3 tbsp olive oil; Salt and pepper; Fresh cilantro; 1 lime, sliced

Peixe Grelhado (PAY-sheh greh-LYAH-doo)

Charcoal-Grilled Whole Fish

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 338 kcal

A whole fish rubbed with piri-piri, garlic, and lemon, then grilled over charcoal until the skin is crispy and the flesh is moist.

Nutrition & Info

Protein 42.0g

Carbs 2.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

charcoal grill or grill pan sharp knife basting brush

Presentation Guide

Vessel: oval platter

Garnishes: lime slices, cilantro, piri-piri sauce

Accompaniments: arroz de coco, salad

Ingredients

1 whole fish (tilapia, red snapper, or similar), about 800g
4 piri-piri chilies, minced
4 cloves garlic, crushed
2 lemons, juiced
3 tbsp olive oil
Salt and pepper
Fresh cilantro
1 lime, sliced

Instructions

1
Clean and scale the fish, make three diagonal slashes on each side to allow the marinade to penetrate deeply.
2
Mix piri-piri, garlic, lemon juice, olive oil, salt, and pepper into a paste and rub inside and outside the fish.
3
Let the fish marinate for at least twenty minutes while the charcoal grill heats to medium-high temperature.
4
Grill the fish for seven to eight minutes per side, resisting the urge to move it so the skin crisps properly.
5
Baste with remaining marinade as it cooks, and turn carefully only once to keep the fish intact on the grill.
6
Serve on a platter with lime slices and fresh cilantro, accompanied by arroz de coco and a simple salad.

💡

Did You Know?

Beach vendors along Mozambique's coast grill freshly caught fish right on the sand for tourists and locals alike.

Chef's Notes

Equipment Tips

charcoal grill or grill pan
sharp knife
basting brush

Garnishing

lime slices, cilantro, piri-piri sauce

Accompaniments

arroz de coco, salad

The Story Behind Peixe Grelhado

Grilled fish is the most elemental expression of Mozambican coastal cuisine, practiced for centuries by fishing communities along the Indian Ocean shore. The addition of piri-piri and lemon reflects Portuguese influence, but the technique of grilling whole fish over open coals is deeply African. Markets in every coastal town feature rows of charcoal grills with fish sizzling over the flames, creating an aroma that defines Mozambican coastal life.

🕐 Traditionally enjoyed beachside lunch, everyday dinner 📜 Origins: Ancient coastal tradition

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