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Equatoguinean Pescado a la Plancha

Name: Equatoguinean Pescado a la Plancha
Total time: 40 min
Yield: Serves 4
Cuisine: Equatorial Guinea
Ingredients: 4 Horse Mackerel; 3 cloves Garlic; 2 tbsp Lemon juice; 1 Chili pepper; 3 tbsp Olive oil; A pinch Parsley; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Whole fish seasoned with garlic and lemon and cooked on a griddle — a seaside dish of Equatorial Guinea.

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📖 The Story Behind This Dish

With Bioko Island in the Atlantic and a mainland coast, Equatorial Guinea eats a lot of fish. Fish seasoned with garlic, lemon, and chili and cooked on a griddle or over charcoal 'a la plancha' is a staple that keeps its Spanish name. It's served with plátano frito.

🌆 Where it's eaten: At a beach eatery on Bioko Island, fish sizzles on a griddle and is plated with fried plantain.

🥕 Ingredients (serves 4)

Horse Mackerel 4
Garlic 3 cloves
Lemon juice 2 tbsp
Chili pepper 1
Olive oil 3 tbsp
Parsley A pinch
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Scale and gut the fish and score both sides.
Mix the grated garlic, lemon juice, chopped chili, olive oil, salt, and pepper and spread on the fish.
Let stand 20 minutes.
Cook in a hot frying pan or on a griddle for 5–6 minutes per side.
Scatter with chopped parsley and serve.

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