Grilled Fish with Lemon and Piri-Piri Sauce

Grilled fish with lemon and piri-piri sauce is one of the most appreciated dishes in Mozambican cuisine, especially in coastal areas, where fresh fish is abundant.
Normally fish such as snapper, sea bass, sawfish or grouper are used.

Then, the fish is slowly grilled over embers, which guarantees a characteristic smoky flavor and a succulent texture.
The sauce - a mixture of lemon, piri-piri, garlic, olive oil or oil and fresh herbs - is brushed during grilling and served on the side to enhance the flavor.

It is usually accompanied by white rice, fresh tomato and onion salad or even xima (corn porridge), being very common in outdoor meals and family gatherings

1. Prepare the fish

• Clean the fish, removing scales and entrails, and wash well.

• Make 3 diagonal cuts on each side so the seasoning penetrates better.

• Rub coarse salt inside and out.

• Season with crushed garlic and juice of 1 lemon, spreading well.

• Let marinate for 30 minutes in the cold.

2. Prepare the lemon and piri-piri sauce

• In a bowl, mix the finely chopped chili peppers, garlic, oil, lemon juice, salt and vinegar (if using).

• Mix well and adjust the amount of piri-piri according to your tolerance for spiciness.

3. Grill

• Heat the grill or barbecue until very hot.

• Place the fish over medium embers (not too strong to avoid burning on the outside and remaining raw inside).

• Turn carefully, brushing with the lemon and piri-piri sauce at each turn.

• Total time varies between 15 to 25 minutes, depending on the size of the fish.