This Equatorial Guinea dish called fish with three sauces is really delicious. The truth is the marinated fish was so wonderful, it really didn’t need any sauce at all. Here is the recipe for just the fish and the sauce recipes are listed separately. All three sauces are also very common in Gabon as well. The fish can be any kind you like that will hold up to marinating and a grill. I used Swai and it was outstanding!
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Equatorial Guinea Pescado con tres salsas (fish with Three Sauces)
- 4 firm fish steaks about 200g each (eg kingfish, swordfish, mackerel, baramundi, tuna or swai)
- 2 cloves garlic crushed & finely diced
- 1 scotch bonnet minced or pounded to a paste (or 2 green chilies)
- 125 ml lime juice
- 3 tbs coconut oil or palm oil
- Salt & pepper to taste
- Rinse the fish then drain and pat dry with paper towels. Season the fish liberally with salt & pepper then place in a glass or ceramic baling dish. Add the garlic and chilies, then pour the lime juice over the top. Turn a few times to ensure they’re evenly coated, cover with foil, then place in the fridge to marinate for 1½ hours.
- You can make the sauces while the fish is marinating.
- When ready to cook the fish, heat a grill or barbecue. Drain the fish, pat dry and then brush with the palm oil and season with salt & pepper. Cook for about 4 mins per side, arrange on a plate and serve with the sauces.