Peixe Grelhado com Molho de Piri-Piri
Freshly grilled fish, often a whole fish, marinated and served with a fiery and aromatic piri-piri sauce, a staple of Angolan coastal cuisine.
🧂 Ingredients
- 2 medium Whole fish (e.g., sea bream, tilapia)(scaled and gutted)
- 1 Lemon(juiced)
- 3 cloves Garlic(minced)
- 4 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 4-6 Piri-piri peppers(fresh or dried, deseeded and chopped (adjust to spice preference))
- 1/2 Onion(finely chopped)
- 2 tbsp Cilantro(chopped)
- 2 tbsp Vinegar
👨🍳 Instructions
- 1
Rinse the fish inside and out and pat dry. Make a few diagonal slits on both sides of each fish.
- 2
In a small bowl, mix lemon juice, minced garlic, 2 tbsp olive oil, salt, and pepper. Rub this mixture all over the fish, inside the cavity, and into the slits.
- 3
Let the fish marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 4
While the fish marinates, prepare the piri-piri sauce. In a bowl, combine chopped piri-piri peppers, finely chopped onion, chopped cilantro, remaining 2 tbsp olive oil, vinegar, and a pinch of salt.
- 5
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
- 6
Grill the fish for about 8-10 minutes per side, depending on thickness, until cooked through and the skin is crispy.
- 7
Serve the grilled fish immediately, with the piri-piri sauce on the side for drizzling or dipping.
💡 Pro Tips
- ✓Use a fresh, good-quality fish for the best results.
- ✓Adjust the amount of piri-piri peppers to control the heat level.
- ✓Grilling the fish whole preserves its moisture and flavor.
🔄 Variations
- Marinate the fish with a bit of ginger and soy sauce for a different flavor profile.
- Serve with a side of grilled vegetables or a simple salad.