Entree: Northern Mariana Islands – Grilled Parrotfish (Whole tropical fish grilled over charcoal and served with tangy Chamorro finadene sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 whole parrotfish, cleaned and scaled, approx. 1.8 lb (820 g) usable weight
- 2 tbsp (30 ml) olive oil for brushing
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 large banana leaves or aluminum foil (optional, for grilling)
- 1 lime, halved, for serving
Finadene sauce:
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) white vinegar
- 1/4 cup (60 ml) fresh lemon or lime juice (about 2-3 citrus fruits)
- 1/4 cup (40 g) sweet onion, finely chopped
- 1-2 hot red chiles (bird’s eye or local hot pepper), thinly sliced, approx. 5–10 g
- 2 tbsp (30 ml) vegetable oil or toasted sesame oil
- 1 tbsp (15 ml) water (to taste)
- 1 tbsp (15 g) chopped fresh cilantro (optional)
- Fresh cracked pepper to taste

Instructions

1. Rinse the cleaned parrotfish and pat dry. Make 3–4 diagonal cuts through the skin on each side to help even cooking and flavor penetration. Rub the fish all over with olive oil, then season inside the cavity and on the skin with the salt and pepper.
2. Prepare the finadene sauce by whisking together soy sauce, vinegar, citrus juice, chopped onion, sliced chiles, oil, and 1 tbsp (15 ml) water in a small bowl. Taste and adjust acidity or heat; stir in cilantro if using. Set aside at room temperature to meld.
3. Preheat a charcoal or gas grill to medium-high heat (clean, well-oiled grates). If using banana leaves, briefly wilt them over the grill or stovetop flame so they are pliable, then place the fish on the leaves; leaves help prevent sticking and add aroma.
4. Grill the fish directly over the heat or on the banana leaf for about 6–8 minutes per side, depending on thickness, until the skin is charred in spots and the flesh flakes easily with a fork. An internal temperature of 145°F (63°C) at the thickest part indicates doneness.
5. Transfer the grilled parrotfish to a serving platter. Spoon some finadene over the fish and serve additional finadene on the side with lime halves. Serve with steamed rice, grilled taro, or local starches.