Entree: Pitcairn – National Cuisine – Grilled Wahoo
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Additional
30 min
Total
1 hr 5 min
Ingredients
- 4 wahoo fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) coconut oil, melted
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tsp (5 ml) lime zest (from about 1 lime)
- 1 tbsp (15 ml) light soy sauce
- 3 garlic cloves, minced
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (12 g) light brown sugar
- 1/2 tsp (2.5 g) sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small red chili, seeded and minced (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1/3 cup (80 ml) canned coconut milk
- 1 tsp (4 g) cornstarch
- 1 tbsp (15 ml) water (for cornstarch slurry)
- Lime wedges for serving
Instructions
1. Make the marinade: In a shallow dish whisk together melted coconut oil, lime juice, lime zest, soy sauce, minced garlic, grated ginger, brown sugar, sea salt, black pepper, and minced chili (if using). Stir in chopped cilantro.
2. Marinate the fish: Pat the wahoo fillets dry. Place fillets in the dish and turn to coat; cover and refrigerate for 20–30 minutes (no longer than 1 hour to avoid "cooking" from the acid).
3. Prepare the coconut glaze: In a small saucepan, whisk coconut milk with cornstarch and 1 tbsp (15 ml) water until smooth. Heat gently over low heat, stirring, until slightly thickened (1–2 minutes). Remove from heat and keep warm.
4. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Oil the grates well to prevent sticking.
5. Grill the wahoo: Remove fillets from the marinade and shake off excess. Place fillets on the hot grate and grill 3–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. During the last minute of cooking, brush the tops with the coconut glaze to caramelize slightly.
6. Rest and serve: Transfer grilled wahoo to a platter, let rest 2 minutes. Serve with extra coconut glaze and lime wedges. Optionally garnish with more chopped cilantro.
