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 hourhour40 minutesminutes
Cook Time 10 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 4
Calories 346kcal
Author International Cuisine
Ingredients
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)
125mllime juice
3tbscoconut oil or palm oil
Salt & pepper to taste
Instructions
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.