Peixe Grelhado
Peixe Grelhado (PAY-sheh greh-LYAH-doh)
Grilled Fish with Lemon
Fresh-caught fish simply seasoned with garlic, lemon, and malagueta pepper then grilled whole over charcoal — the quintessential Sao Tomean meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval platter
Garnishes: lemon wedges, parsley, malagueta slices
Accompaniments: grilled breadfruit, palm oil rice
Instructions
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1
Score fish with 3 diagonal cuts on each side.
-
2
Mix garlic, lemon juice, olive oil, malagueta, salt, and pepper. Rub inside and outside of fish.
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3
Marinate 30 min at room temperature.
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4
Grill over medium-hot charcoal for 7-8 min per side until skin is crispy and flesh flakes.
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5
Garnish with parsley and lemon wedges.
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6
Serve with grilled breadfruit and palm oil rice.
Did You Know?
Sao Tomean fishermen still use traditional hand-carved wooden canoes called pirogues, which they paddle into the Gulf of Guinea each morning before dawn.
Chef's Notes
Equipment Tips
- charcoal grill
- sharp knife
- brush
Garnishing
lemon wedges, parsley, malagueta slices
Accompaniments
grilled breadfruit, palm oil rice
The Story Behind Peixe Grelhado
Fishing has defined Sao Tomean life since the islands were first settled. The simplicity of grilling fresh fish with just garlic, citrus, and local hot peppers reflects a cuisine that lets its extraordinary raw ingredients shine. The malagueta pepper, native to West Africa, adds the characteristic heat that distinguishes Sao Tomean grilled fish from Portuguese preparations.
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