Mufete de Causo (Grilled Tilapia with Onion and Chilli Sauce)

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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).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+20 minutes marinating)

Serves:

Rating:

Tags : Chilli Recipes Sauce Recipes Angola Recipes

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.