Entree: Sao Tome and Principe – Peixe Grelhado (Chargrilled whole fish seasoned simply with garlic, citrus, and hot pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 20 min

Total 45 min

Ingredients

- 2 whole fish (such as snapper, kingfish, or similar), scaled and gutted, approx. 1.5 lb (680 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 cloves garlic, minced, approx. 0.5 oz (15 g)
- 2 tbsp (30 ml) fresh lime or lemon juice
- 1–2 tbsp (15–30 ml) piri-piri sauce or finely chopped hot pepper (adjust for heat)
- 1 1/2 tsp (9 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro (coriander), chopped
- 1 tsp (5 ml) white wine vinegar or a little extra lime juice (optional, for finishing)
- Lemon or lime wedges for serving
- Banana leaves or oil for the grill (optional, for traditional presentation)

Instructions

1. Rinse the fish and pat dry with paper towels. Make 3 diagonal slashes through the skin on each side to help the marinade penetrate.
2. In a bowl combine the olive oil, minced garlic, lime or lemon juice, piri-piri or chopped hot pepper, salt, and pepper. Stir to form a marinade.
3. Rub the marinade all over the fish, inside the cavity, and into the slashes. Let rest at room temperature for 20–30 minutes, or refrigerate for up to 2 hours for stronger flavor.
4. Prepare a hot grill or charcoal fire and oil the grates (or use banana leaves as a barrier for a gentler char). Grill the fish over medium-high heat, turning once, until skin is crisp and flesh flakes easily, about 6–8 minutes per side depending on thickness (use an instant-read thermometer to check for 135–140°F / 57–60°C internal temperature near the bone).
5. Transfer to a platter, sprinkle with chopped cilantro and a splash of vinegar or extra lime juice if desired. Serve with lemon or lime wedges and optional hot sauce on the side.