Peixe Grelhado

About This Recipe

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. Rooted in the everyday cooking of Portuguese Mozambique kitchens, Peixe Grelhado balances technique and tradition: the whole fish (snapper or grouper), cleaned is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the whole fish (snapper or grouper), cleaned, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 2

• 1.2 kgwhole fish (snapper or grouper), cleaned
• 3 clovesgarlic, minced
• 2 lemonslemons, sliced
• 3 tbspolive oil
• 2 tbspperi peri sauce
• 1 tsppaprika

Instructions

1. 1

   Season fish

   Stuff fish cavity with garlic, lemon slices, and herbs. Rub outside with olive oil, peri peri sauce, and paprika. Let sit 20 minutes.

2. 2

   Prepare grill

   Heat grill to high, 200°C (400°F). Oil the grate.

3. 3

   Grill

   Grill fish 12 minutes per side (total 24 minutes depending on thickness) until flesh flakes easily.

4. 4

   Serve

   Transfer to a plate. Squeeze fresh lemon and serve with sides of rice or vegetables.

Variations

• •

  Wrap in banana leaves and grill

• •

  Stuff with cilantro and lime

• •

  Serve with lime-chili butter

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten immediately. Refrigerate leftovers 1 day. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions