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Equatorial Guinea Pescado con tres salsas (fish with Three Sauces)

A super delicious fish recipe with a choice of three sauces.
Course Main Dish
Cuisine Equatorial Guinea
Prep Time 1 hour 40 minutes
Cook Time 10 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 346kcal
Author International Cuisine


  • 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.


Calories: 346kcal | Carbohydrates: 3g | Protein: 34g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 139mg | Potassium: 747mg | Fiber: 1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg