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 1hour40minutes
Cook Time 10minutes
Total Time 1hour50minutes
Author International Cuisine
4firm fish steaksabout 200g each (eg kingfish, swordfish, mackerel, baramundi, tuna or swai)
2clovesgarlic crushed & finely diced
1scotch bonnetminced or pounded to a paste (or 2 green chilies)
3tbscoconut 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.