Spanish Guinean Fish Grill With Three Sauces

Serves: 4
Total Calories: 51


8 fish steaks, such as tuna or kingfish (each 6 to 8 ounces and about 1-inch thick)
salt and freshly ground black pepper, to taste
3 cloves garlic, crushed
1/2 to 2 Guinea peppers or scotch bonnet chiles, seeded and minced (optional)
1 cup lime juice, fresh
2 to 3 tablespoons coconut oil or other vegetable oil, for brushing
peanut sauce (see recipe)
spinach sauce (see recipe)
avocado sauce (see recipe)


1. Rinse the fish steaks under cold running water, then drain and blot dry with paper towels. Season the steaks generously on both sides with salt and pepper and place in a nonreactive baking dish just large enough to hold them flat in a single layer. Add the garlic and chiles. Pour the lime juice over the steaks and turn once or twice to coat, then cover and let marinate, in the refrigerator, for 1 hour, turning once or twice.

2. Preheat the grill to high (see Note).

3. When ready to cook, remove the tuna steaks from the marinade. Blot dry, then brush on both sides with oil and season with salt and pepper. Oil the grill grate, then arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium-rare, turning over carefully with a long spatula. (If using steaks other than tuna, cook 4 to 6 minutes per side.) For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.

4. Transfer the steaks to serving plates and serve at once, with the sauces.

Serves 8

Note: If you’re using a charcoal grill and you have coconut-shell charcoal or husks left over from a fresh coconut, so much the better. Make sure the husks are really dry before throwing them on the grill.

Nutritional Facts:

Serves: 4
Total Calories: 51
Calories from Fat: 11

This Spanish Guinean Fish Grill With Three Sauces recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
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Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
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