Guinean Fish Grill with Three Sauces

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

250ml lime juice

3 tbsp coconut oil or palm oil

Salt and black pepper, to taste

Peanut sauce

Spinach sauce

Avocado sauce

Cooking Instructions:

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 baling 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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