Peixe Grelhado — Print Recipe — The Culinary Codex

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

Ingredients

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.