RECETAS Y COCINA

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
• 250 ml lime juice
• 3 tbsp coconut oil or palm oil
• Salt and black pepper, to taste
• Peanut sauce (see recipe in Equatorial Guinea section on this site)
• Spinach sauce (see recipe in Equatorial Guinea section on this site)
• Avocado sauce (see recipe in Equatorial Guinea section on this site)

Preparation

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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