Guinean Fish Grill with Three Sauces is a traditional Equatorial Guinea recipe for a classic dish of fish steaks marinated in lime that's grilled or barbecued and served with three classic sauces. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinea version of: Guinean Fish Grill with Three Sauces.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
8 firm fish steaks (eg kingfish, swordfish, mackerel or tuna) about 200g each and 3cm thick
3 garlic cloves, crushed
2 scotch bonnet chillies, minced or pounded to a paste
250ml lime juice
3 tbsp coconut oil or palm oil
salt and black pepper, to taste peanut sauce spinach sauce avocado sauce
Method:
Rinse the fish then drain and blot dry with paper towels. Season the fish liberally with salt and black pepper then place in a glass or ceramic baking dish. Add the garlic and chillies then pour the lime juice over the top. Turn a few times to ensure that they're evenly coated then place in the fridge to marinate for 90 minutes.
When ready, heat a grill or barbecue. Drain the fish and blot dry before brushing with oil and seasoning with salt and black pepper. Cook for about 4 minutes per side, arrange on a plate and serve with the sauces.