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

Ingredients x 4

4 firm fish steaks about 200g each (eg kingfish, swordfish, mackerel, barramundi, tuna or swai)

2 garlic cloves crushed & finely diced

1 scotch bonnet minced or pounded to a paste (or 2 green chillies)

125 ml lime juice

3 tbs coconut 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 chillies, 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.