Whole grilled fish with lemon, garlic, and Portuguese spices — a Mozambique coastal treasure.
Peixe grelhado is the simplest and best way to showcase Mozambique's incredible seafood. A whole fish — often snapper, grouper, or barracuda — is seasoned inside and out with garlic, lemon, and Mozambique's signature peri peri spices, then grilled over charcoal until the skin crisps and the flesh stays moist. It's the taste of the Indian Ocean.
Serves 2
Stuff fish cavity with garlic, lemon slices, and herbs. Rub outside with olive oil, peri peri sauce, and paprika. Let sit 20 minutes.
Heat grill to high, 200°C (400°F). Oil the grate.
Grill fish 12 minutes per side (total 24 minutes depending on thickness) until flesh flakes easily.
Transfer to a plate. Squeeze fresh lemon and serve with sides of rice or vegetables.
Ask the fishmonger to clean and descale.
Don't move the fish too much while grilling.
High heat is essential for crispy skin.
Wrap in banana leaves and grill
Stuff with cilantro and lime
Serve with lime-chili butter
Best eaten immediately. Refrigerate leftovers 1 day.
Peixe grelhado is the heart of Portuguese-Mozambique coastal cuisine, where fresh-caught fish has been grilled for centuries, adapted through Portuguese settlement and local traditions.
The eye should be white and opaque. Flesh near the backbone should flake easily.
Yes, reduce cooking time to 6-8 minutes per side.
Per serving · 2 servings total
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