Spanish Guinean Fish Grill with Three Sauces

Name: Spanish Guinean Fish Grill with Three Sauces
Cuisine: Spain
Ingredients: ½ to 2 Guinea peppers or Scotch bonnet chiles (optional), seeded and minced; ½ to 2 Guinea peppers or Scotch bonnet chiles (optional), seeded and minced; 1 cup fresh lime juice; 2 to 3 tablespoons coconut oil or other vegetable oil, for brushing; 8 fish steaks, such as tuna or kingfish (each 6 to 8 ounces and about 1 inch thick); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 cloves garlic, peeled and crushed; 8 fish steaks, such as tuna or kingfish (each 6 to 8 ounces and about 1 inch thick); 8 fish steaks, such as tuna or kingfish (each 6 to 8 ounces and about 1 inch thick); Peanut Sauce; 2 to 3 tablespoons coconut oil or other vegetable oil, for brushing; Avocado Sauce; Spinach Sauce

Equatorial Guinea

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The Claris is one of the smartest hotels in Barcelona, an ultramodern hideaway with quiet, luxurious rooms nestled behind the ornate facade of a nineteenth-century mansion. It’s an odd place, to be sure, to begin an account of a fish barbecue from Equatorial Guinea. But it was here that I met Arsenio Pancho Sobe, doorman extraordinaire and passionate barbecue buff. Sobe is one of the 100,000 or so Guineans living in Spain, the former colonial ruler of Guinea.

Sobe comes from Malabo,

Ingredients

Europe
Spain
Dinner
Gluten-free

Ingredients

Method