Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Grilled fish with a fiery peri-peri sauce — Mozambique.
Equipment: Blender; grill or griddle pan
Measures and names
Ingredients
- 4 white fish fillets or 2 whole fish
- 3 red chillies
- 4 garlic cloves
- Juice of 1 lemon
- 1 tsp paprika
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt
- Salad, to serve
Method
- Blend the chillies, garlic, lemon juice, paprika, oregano, oil and a pinch of salt into a peri-peri sauce.
- Brush half over the fish and leave for 10 minutes.
- Heat a grill or griddle to high.
- Cook the fish for 4–5 minutes each side (longer for whole fish), basting with more sauce, until charred and flaking.
- Serve with the remaining sauce spooned over and a crisp salad.
Swaps and tips
Make extra peri-peri sauce — it keeps in the fridge and is great on chicken or prawns too. Adjust the chilli to taste.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 3 g | 1 g | 16 g | 257 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
