Entree: Wallis and Futuna – Northern Culinary Region – Poisson Grillé (Grilled whole or filleted fish seasoned and charred over an open flame with tropical aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr

Ingredients

- 2 whole reef fish, approx. 1 lb (450 g) each, scaled and gutted, or 4 fish fillets, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) coconut oil, melted
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) crushed dried chile flakes or to taste
- 2 tbsp (30 ml) chopped fresh cilantro or culantro
- 1 small shallot, thinly sliced
- 1 lime, cut into wedges for serving
- Banana leaves or aluminum foil for wrapping (optional)

Instructions

1. Combine lime juice, coconut oil, coconut milk, olive oil, garlic, ginger, salt, pepper, and chile flakes in a bowl to make the marinade.
2. Score the fish on both sides with 2–3 shallow diagonal cuts; if using fillets, leave skin on where possible. Place fish in a shallow dish and rub marinade all over, getting it into the scores and cavity. Add shallot slices and cilantro over and inside the fish.
3. Marinate for 30–60 minutes in the refrigerator, turning once. For fillets, marinate 20–30 minutes.
4. Prepare a hot grill or charcoal fire for medium-high heat. If using, warm banana leaves briefly over the fire or oil foil to prevent sticking.
5. Remove excess marinade and place fish directly on the grill or on banana leaves/foil. Grill whole fish 6–8 minutes per side depending on thickness, or until flesh flakes easily and opaque. Fillets will take 3–5 minutes per side.
6. Transfer to a platter, squeeze fresh lime over the fish, garnish with extra cilantro, and serve immediately with lime wedges.