Parilla de Pescado (Barbecued Fish) is a traditional Equatorial Guinean recipe for a classic dish of fish marinated with hot chillies, garlic, onion and lime that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Barbecued Fish (Parilla de Pescado).
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Ingredients:
2 whole fish (eg tilapia)
2 hot chillies
1 garlic clove
1/2 onion chopped
finely-grated zest of 1 lime
juice of 1 lime
Method:
Clean, de-scale and wash the fish. Cut three or four deep slashes in each side.
Combine the chillies, garlic and onion in a mortar. Pound to a paste then work in the lime zest and lime juice. Pound once more then use the mixture to smear over the fish, ensuring that you press the mixture into the cuts and smear it inside the body cavity. Cover and set aside to marinate for 20 minutes.
In the meantime pre-heat your barbecue. Place the fish over the hot coals and cook for about 15 minutes per side or until the fish is cooked through.
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