Peixe grelhado com molho à base de limão e piri-piri
Prato Principal Traditional
About the Dish
<p><strong>Grilled fish with lemon and piri-piri sauce</strong> is one of the most appreciated dishes in Mozambican cuisine, especially in coastal areas, where fresh fish is abundant.<br />Normally fish such as <strong>snapper, sea bass, sawfish or grouper</strong> are used.</p>
<p>Then, the fish is <strong>slowly grilled over embers</strong>, which guarantees a characteristic smoky flavor and a succulent texture.<br />
The sauce - a mixture of <strong>lemon, piri-piri, garlic, olive oil or oil and fresh herbs</strong> - is brushed during grilling and served on the side to enhance the flavor.</p>
<p>It is usually accompanied by <strong>white rice, fresh tomato and onion salad</strong> or even <strong>xima</strong> (corn porridge), being very common in outdoor meals and family gatherings</p>
Nutritional Information (per serving)
Ingredients
Preparation Method
<p><strong>1. Prepare the fish</strong></p>
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<p>Clean the fish, removing scales and entrails, and wash well.</p>
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<p>Make 3 diagonal cuts on each side so the seasoning penetrates better.</p>
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<p>Rub coarse salt inside and out.</p>
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<p>Season with crushed garlic and juice of 1 lemon, spreading well.</p>
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<p>Let marinate for <strong>30 minutes</strong> in the cold.</p>
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</ul>
<p><strong>2. Prepare the lemon and piri-piri sauce</strong></p>
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<p>In a bowl, mix the finely chopped chili peppers, garlic, oil, lemon juice, salt and vinegar (if using).</p>
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<p>Mix well and adjust the amount of piri-piri according to your tolerance for spiciness.</p>
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</ul>
<p><strong>3. Grill</strong></p>
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<p>Heat the grill or barbecue until very hot.</p>
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<p>Place the fish over medium embers (not too strong to avoid burning on the outside and remaining raw inside).</p>
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<p>Turn carefully, brushing with the lemon and piri-piri sauce at each turn.</p>
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<p>Total time varies between <strong>15 to 25 minutes</strong>, depending on the size of the fish.</p>
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