Mufete de Causo (Grilled Tilapia with Onion and Chilli Sauce)
Mufete de Causo (Grilled Tilapia with Onion and Chilli Sauce) is a traditional Angolan recipe for a classic dish of tilapia cooked on a barbecue and served with an olive oil and lemon sauce flavoured with onions and chillies. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Grilled Tilapia with Onion and Chilli Sauce (Mufete de Causo).
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Ingredients:
4 medium tilapia (about 200g each), cleaned, gutted and de-scaled
2 tbsp sea salt
40ml olive oil
For the Sauce:
1 onion, finely chopped
1/2 tsp freshly-ground black pepper
60 olive oil
juice of 1 lemon
2 tbsp white wine vinegar
1 birds' eye chilli, finely chopped (or to taste)
1/2 tsp salt
Method:
Clean the fish then rub all over with the oil before seasoning inside and out with salt. Set aside in a dish to marinate for 20 minutes. Meanwhile, pre-heat your barbecue (you can also cook under a grill).
When the barbecue is hot, cook the fish for about 20 minutes per side, or until done through and the flesh flakes readily with a fork.
Meanwhile, prepare the sauce. Chop the onion as finely as you can then combine in a bowl with the lemon juice, pepper, olive oil, vinegar, chilli and salt. Serve the fish with rice and plantains and accompany with the sauce.
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