Entree: Micronesia – National Cuisine – Grilled Parrotfish (Whole tropical parrotfish grilled over charcoal with simple island seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 40 min

Total 1 hr 15 min

Ingredients

- 2 whole parrotfish, approx. 1.25 lb (570 g) each, scaled and gutted
- 3 tbsp (45 ml) coconut oil
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 4 cloves garlic, minced (about 12 g)
- 1 small hot red chili, thinly sliced (optional)
- 2 tsp (10 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 green onions, thinly sliced (about 30 g)
- 1/4 cup (60 ml) coconut milk for basting (optional)
- Banana leaves for wrapping or grilling surface (optional)
- Lime wedges, for serving
- Fresh cilantro or culantro, for garnish

Instructions

1. Rinse the parrotfish inside and out and pat dry with paper towels. Make 3–4 diagonal cuts through the skin on each side to allow marinade to penetrate.
2. In a bowl, whisk together coconut oil, lime juice, minced garlic, sliced chili, sea salt, and black pepper to form a loose marinade.
3. Rub the marinade generously inside the cavity and over the exterior of each fish, making sure marinade gets into the slits. Tuck some sliced green onion into the cavity. Let rest 30–45 minutes in the refrigerator.
4. If using banana leaves, pass them briefly over an open flame or hot grill to make them pliable. Wrap each fish in a leaf and secure with kitchen twine or skewer, or place fish directly on a well-oiled hot grill grate.
5. Preheat grill to medium-high heat; if using charcoal, allow coals to reach steady heat with slight white ash. Oil the grill grate to prevent sticking.
6. Place the wrapped or unwrapped fish on the grill. Cook 8–12 minutes per side for 1–1.5 lb (450–680 g) fish, turning once; larger fish will need longer. If unwrapped, baste once or twice with coconut milk during cooking for added moisture and flavor.
7. Fish is done when the flesh near the bone is opaque and flakes easily with a fork. Remove from grill and let rest 3–5 minutes.
8. Carefully unwrap (if wrapped), transfer to a platter, garnish with cilantro and lime wedges, and serve immediately.