Mufete (Grilled Tilapia)

(by Madalena Sangossango)

5 whole tilapia, scaled and cleaned

2 T. salt

3 cloves garlic

handful of parsley, chopped

juice of a whole lemon

olive oil

Molho de Cebola Picada (Onion Sauce)

3 onions, diced

2 tomatoes, diced

1 cucumber, diced

1 green pepper, diced

1 lemon

Crush salt, garlic, and parsley with a mortar and pestle.

Transfer to a small bowl, and add 1/2 c. water.

Makes 2 or 3 small cuts across the fish on both sides.

Pour the marinade mixture over the fish, filling the small cuts, as well as inside the fish.

Squeeze lemon juice on fish, and drizzle with olive oil.

Grill, turning once, until fish flakes.

Combine onions, tomatoes, cucumber, and green pepper. Add 1 t. salt, a drizzle of olive oil, and juice of half a lemon. Serve with grilled fish.

(Read Where's the Food?, the story that accompanies this recipe.)