Second Spin, Country 54: Equatorial Guinea [International Food]

whole fish

🥗Healthier: grilled chicken

💰Cheaper: tilapia

Tilapia is more affordable and still provides a good texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and widely available.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers are milder and often cheaper.

coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs can be more accessible and less expensive.

Rinse off the fish and blot dry with paper towels.

Cut diagonal slices into the fish skin.

Place the fish in a ceramic baking dish seasoned liberally inside and out with salt and pepper.

Add garlic and chili pepper, cover with lime juice, and refrigerate for two hours.

Set the beef stock to boil in a saucepan.

Add water, chili pepper, chopped tomato, lemon juice, and chopped avocados to the boiling stock.

Bring back to a boil and let simmer for 20 minutes.

Remove the fish from the marinade and season with salt and pepper.

Paint both sides of the fish with oil.

Remove 6 tablespoons of sauce to a bowl and mix with peanut butter.

Add the mixture to the saucepan, stir to combine, and simmer for another 10 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Heat a grill or grill pan to high, then lower the heat to medium and place the fish on the grill or pan.

Grill for 2 to 3 minutes on one side, flip the fish, then place it in the oven and bake at 400 degrees for 5 to 6 minutes.

Heat oil in a saucepan over medium heat, add onions, and sauté until softened.

Add tomatoes and bring to a simmer over medium-low heat, cooking for 20 minutes and adding water if it becomes too dry.

Add drained lima beans and corn, and cook for 10 minutes, seasoning with salt and pepper.

Serve the sauce in ramekins and scoop servings of the succotash.

Remove the fish from the oven, cover with foil for 5 minutes, then plate the fish alongside white plates and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary