Peixe Grelhado dos Bijagós com Molho de Limão e Malagueta – Authentic Guinea-Bissau Recipe
From the pristine Bijagós Archipelago: flame-grilled island fish basted with lime, garlic, and cilantro.
- Country of Origin
- 🇬🇼 Guinea-Bissau (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Whole or filleted sea bream/snapper, Boiled sweet potatoes, Tomato-cucumber salad, Fresh lime juice, Crushed garlic
Ingredients for Peixe Grelhado dos Bijagós com Molho de Limão e Malagueta (4 Servings)
- 1.25 lbs (or 2.5 cups) whole or filleted sea bream/snapper, prepped into bite-sized pieces
- 1.5 cups boiled sweet potatoes, washed and trimmed
- 1 cup tomato-cucumber salad
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Guinea-Bissau seasoning (crushed garlic, malagueta chili, cilantro, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh lime juice, crushed garlic, malagueta chili, cilantro, olive oil, cooking oil, and sea salt in a bowl to form a fragrant Guinea-Bissau marinade.
- Coat whole or filleted sea bream/snapper and boiled sweet potatoes thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear whole or filleted sea bream/snapper and boiled sweet potatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with tomato-cucumber salad, and serve immediately.