Pescado a la Brasa de Annobón con Mojo de Ajo y Limón – Authentic Equatorial Guinea Recipe
Atlantic island grilled fish basted with a sizzling Spanish-Guinean garlic, parsley, and lime mojo.
- Country of Origin
- 🇬🇶 Equatorial Guinea (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Char-grilled sea bass or tuna fillets, Crispy fried yuca or potatoes, Tomato-onion salad, 6 cloves crushed garlic, Fresh lime juice
Ingredients for Pescado a la Brasa de Annobón con Mojo de Ajo y Limón (4 Servings)
- 1.25 lbs (or 2.5 cups) char-grilled sea bass or tuna fillets, prepped into bite-sized pieces
- 1.5 cups crispy fried yuca or potatoes, washed and trimmed
- 1 cup tomato-onion salad
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves crushed garlic
- 1.5 tbsp traditional Equatorial Guinea seasoning (fresh lime juice, parsley, olive oil, chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together 6 cloves crushed garlic, fresh lime juice, parsley, olive oil, chili, cooking oil, and sea salt in a bowl to form a fragrant Equatorial Guinea marinade.
- Coat char-grilled sea bass or tuna fillets and crispy fried yuca or potatoes thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear char-grilled sea bass or tuna fillets and crispy fried yuca or potatoes for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with tomato-onion salad, and serve immediately.