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Peixe Grelhado com Molho de Lima e Piri-Piri
Whole grilled fish marinated in lime and seasoned with piri-piri, offering a vibrant and zesty flavor profile. This dish highlights Mozambique's coastal bounty and its love for bold, spicy ingredients.
ð§ ææ
- 2 medium Whole fish(e.g., sea bream, snapper, or tilapia, cleaned and scaled)
- 2 large Lime(1 juiced, 1 cut into wedges for serving)
- 4 cloves Garlic cloves(minced)
- 2 small Piri-piri peppers(finely chopped (or 1 tsp dried chili flakes))
- 3 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- 2
Make a few shallow slits on both sides of each fish. This helps the marinade penetrate and ensures even cooking.
- 3
In a small bowl, whisk together the lime juice, minced garlic, chopped piri-piri peppers (or chili flakes), olive oil, salt, and pepper.
- 4
Rub the marinade all over the fish, making sure to get some inside the cavity and into the slits. Let the fish marinate for at least 15 minutes at room temperature.
- 5
Place the marinated fish on the preheated grill. Grill for about 8-10 minutes per side, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork.
- 6
Carefully transfer the grilled fish to a serving platter. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.
ð¡ ããã®ã³ã
- âEnsure the grill is hot before placing the fish on it to prevent sticking.
- âIf you don't have fresh piri-piri, use dried chili flakes or a dash of your favorite hot sauce.
- âFor a smoky flavor, use a charcoal grill.
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- Serve with a side of xima or grilled vegetables.
- Add a pinch of paprika to the marinade for color.
- Marinate with lemon juice instead of lime if preferred.