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, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 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
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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.
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