Thick fish steaks grilled with piri piri marinade and fresh citrus.
A simpler take on Angolan grilled fish, these thick fish steaks are marinated in piri piri paste with garlic and lemon, then grilled until caramelized outside and moist inside. It's street food at its best, enjoyed at beachside restaurants across Angola's Atlantic coast.
Serves 2
Mix piri piri paste, olive oil, garlic, and juice of half a lemon. Coat steaks thoroughly.
Let sit 30-45 minutes at room temperature.
Heat grill to high. Grill steaks 6-7 minutes per side until charred outside and opaque inside.
Squeeze fresh lemon over finished steaks. Serve with lemon wedges.
2cm thick steaks grill beautifully and stay moist.
Don't overcook — poke and check for firmness.
High heat is essential for crust development.
Use thick swordfish steaks
Make with salmon
Add rosemary to the marinade
Best eaten immediately. Refrigerate leftovers 1 day.
Angolan grilled fish reflects the country's rich Atlantic fishing heritage and Portuguese colonial spice traditions, combined into simple, perfect grilling.
Firm, thick-fleshed fish like kingfish, swordfish, or grouper.
Oil the grates well and let the steak develop a crust before moving.
Per serving · 2 servings total
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