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

Name: Equatorial Guinea Pescado con tres salsas (fish with Three Sauces)
Prep time: 1 h 40 min
Cook time: 10 min
Total time: 1 h 50 min
Ingredients: 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

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Prep Time: 100 minutes

Cook Time: 10 minutes

Total: 110 minutes

Servings: 4

Author : International Cuisine

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

Ingredients

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4 firm fish steaks (about 200 grams 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 juice3 tbs coconut oil or palm oilSalt & pepper to taste

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Instructions

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Step 1

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.

Step 2

You can make the sauces while the fish is marinating.

Step 3

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.