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Equatorial Guinea Grilled Fish with Avocado Sauce

What's the big idea?

Tasty grilled fish served with a rather watery sauce. Traditionally, the fish would be served with three different sauces - avocado, spinach and peanut - but to our way of thinking, one is plenty in this case! Serve with rice, a green salad and of course the sauce.

Remember to allow time for marination.

Shopping List

Here's the list of what you need:

  • 8 firm fish steaks (e.g. kingfish, swordfish or tuna) about 200g each and ideally about 3cm thick
  • 3 garlic cloves, crushed
  • 2 red chillies, minced or very finely chopped
  • 250ml lime juice
  • 3 tablespoons oil - coconut oil or palm oil are traditional, but olive oil or vegetable oil will do
  • Salt and black pepper, to taste
For the sauce:
  • 400ml beef stock
  • 1 hot chilli, minced or very finely chopped
  • 1 tomato, finely chopped
  • 2 tablespoons lemon juice
  • 2 large avocados, peeled, stoned and finely chopped
  • 4 tablespoons peanut butter

What To Do

  • Rinse the fish then drain and blot dry with paper towels. Season the fish liberally with salt and black pepper
  • Place the fish in a glass or ceramic baking dish. Add the garlic, chillies and lime juice. Mix well, cover and place in the fridge to marinate for 2 hours
  • Bring the stock to a boil in a large saucepan. Add a further 400ml of boiling water and all the sauce ingredients except the peanut butter
  • Bring back to the boil, then reduce to a simmer and cook for 20 minutes
  • Extract 6 tbsp of the broth, mix with the peanut butter and return to the pot. Cook for a further 10 minutes
  • Meanwhile, heat the grill. Brush the fish with oil and season with salt and black pepper
  • Grill for about 5 minutes per side, or until cooked to your liking
  • Serve the fish with the sauce, some plain boiled rice, and a side salad

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