Recipe of the Week
Broiled fish fillet with piri piri sauce
Courtesy of
Richard Blunt

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1 lb. fish fillets
1 1/2 cups white wine
1/3 cup fresh lemon juice
2 Tbsp. mixed pickling spice, crushed
1/2 tsp. cumin seeds, crushed
3 cloves chopped garlic
6 Tbsp. butter or margarine, melted
1/2 tsp. paprika
enough piri piri to coat the fish after cooking (See recipe below.)


Cut fillets into serving-sized portions, place in a single layer in baking dish.

Combine wine, lemon juice, pickling spice, cumin seeds, and garlic and pour over fish. Marinate fish in refrigerator for 20 minutes.

Remove fish from marinade, brush off spices and place on a well-greased broiler pan. Blend paprika with melted butter or margarine, and brush onto fish.

Preheat broiler and broil fish at a distance from heat to ensure even cooking. Broil fish until cooked on 1 side. Turn fillets over, brush with butter and paprika mixture, return fillets to broiler to finish cooking.

Heat piri piri sauce, (recipe follows) spread on fish, serve immediately.

Piri piri sauce


1/3 cup extra virgin olive oil
1 medium onion, chopped fine
4 garlic cloves, chopped fine
1 12-oz. jar pickled hot jalapeño peppers, drained and chopped fine
1 4-oz. jar pimentos, chopped fine
1 12-oz. bottle chili sauce


Heat olive oil in 7-inch cast iron skillet over medium heat. Add chopped onions and sauté until translucent.

Add chopped garlic and cook for 2 minutes, then add drained and chopped jalapeño peppers, chopped pimento peppers, and chili sauce. Reduce heat to low and simmer for 5 minutes.

Let sauce cool, then transfer to an airtight container and place in refrigerator. It will keep for up to 2 weeks under refrigeration.

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