Guinean Fish Grill with Three Sauces Recipe

Origin: Equatorial Guinea Period: Traditional

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

Guinean Fish Grill with Three Sauces Preparation:

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.

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