Peixe Grelhado com Molho de Limão e Ervas
Freshly grilled fish, a staple in Sao Tome and Principe, is elevated with a vibrant and zesty sauce made from lemon and local herbs, showcasing the island's abundant seafood.
🧂 Ingredients
- 2 x 500g Whole fish(e.g., sea bream, snapper, cleaned and scaled)
- 4 tbsp Olive oil
- 1 Lemon(juiced)
- 2 tbsp Fresh parsley(chopped)
- 2 tbsp Fresh cilantro(chopped)
- 2 cloves Garlic(minced)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat your grill to medium-high heat.
- 2
Make a few diagonal slashes on both sides of each fish. Season the fish generously inside and out with salt and pepper.
- 3
Brush the fish all over with 2 tablespoons of olive oil.
- 4
Grill the fish for about 6-8 minutes per side, or until cooked through and the skin is crispy. Cooking time will vary depending on the size of the fish.
- 5
While the fish is grilling, prepare the sauce. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, chopped parsley, chopped cilantro, minced garlic, salt, and pepper.
- 6
Once the fish is cooked, remove it from the grill and place it on a serving platter. Drizzle generously with the lemon and herb sauce.
💡 Pro Tips
- ✓Use the freshest fish available for the best flavor.
- ✓Don't overcrowd the grill; cook fish in batches if necessary.
- ✓You can add a pinch of red pepper flakes to the sauce for a little heat.
🔄 Variations
- Add finely chopped red onion to the sauce.
- Use other fresh herbs like mint or dill.