Entree: Micronesia – Northern Culinary Region – Grilled Reef Fish (Whole reef fish split and grilled over coals with island seasonings such as coconut, lime, and banana leaf)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 2 whole reef fish, approx. 1.25 lb (570 g) each, cleaned and scaled
- 2 tbsp (30 ml) coconut oil
- 1/4 cup (60 ml) coconut milk
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 ml) soy sauce
- 2 cloves garlic, minced
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small shallot, finely sliced
- 1 small hot chili (bird’s eye or serrano), thinly sliced (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or local island herb
- 2 large banana leaves or foil, for wrapping (if available)
- Lime wedges, for serving

Instructions

1. Prepare the fish: Rinse fish and pat dry. Using a sharp knife, butterfly each fish by cutting along the backbone and opening flat; remove bones if preferred. Score skin lightly to help marinade penetrate.
2. Make the marinade: Whisk together coconut oil, coconut milk, lime juice, soy sauce, minced garlic, salt, and pepper. Stir in shallot, sliced chili, and cilantro.
3. Marinate: Place fish in a shallow dish, spoon the marinade over both sides and inside the cavity, and let rest for 20–30 minutes at room temperature (or up to 1 hour refrigerated).
4. Preheat grill: Prepare a charcoal or gas grill for medium-high heat (about 400°F / 200°C). If using banana leaves, warm them briefly over the fire so they become pliable and less likely to burn.
5. Grill the fish: Place each butterflied fish directly on the grill grates (skin side down) or wrapped loosely in banana leaf. Grill 6–8 minutes per side for 1.25 lb (570 g) fish, until flesh flakes easily and is opaque, turning gently once. If wrapped, grill until leaves are charred and fish is cooked through, about 12–15 minutes.
6. Finish and serve: Transfer to a platter, squeeze fresh lime over the fish, and serve hot with additional lime wedges and rice or local starch.