Entree: Micronesia – Southern Culinary Region – Grilled Parrotfish (Whole island-style grilled reef fish seasoned with coconut, citrus, and fresh island herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 1 whole parrotfish, approx. 2 lb (900 g), cleaned and gutted
- 2 tbsp (30 ml) coconut oil
- 3 tbsp (45 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 1 small hot pepper (such as bird’s eye), thinly sliced
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) coconut milk
- 2 tbsp (30 ml) chopped fresh cilantro or culantro
- 2 tbsp (30 ml) chopped fresh pandan or banana leaf strips (optional, for aroma)
- Banana leaves for wrapping (optional)
- Lime wedges for serving (no measurement)
- Cooked taro or steamed breadfruit for serving (no measurement)

Instructions

1. Rinse the cleaned parrotfish and pat dry. Make 3–4 diagonal 1/4-inch deep slashes on each side to allow marinade to penetrate.
2. In a bowl, whisk together coconut oil, lime juice, minced garlic, grated ginger, sliced hot pepper, sea salt, black pepper, and coconut milk until blended. Stir in chopped cilantro and pandan or banana leaf strips if using.
3. Rub the marinade all over the fish and into the slashes and cavity. Let rest refrigerated 30–60 minutes to absorb flavors.
4. Prepare a medium-hot charcoal or gas grill for direct heat; if using banana leaves, wrap the fish loosely in a leaf to protect from flare-ups and impart aroma.
5. Oil the grill grates. Place the fish directly on the grates or on the wrapped banana leaf. Grill over medium-high heat 6–8 minutes per side, turning carefully, until skin is charred in places and the flesh flakes easily with a fork (internal temperature about 145°F / 63°C).
6. Remove from the grill and let rest 5 minutes. Serve whole with lime wedges and island staples such as cooked taro or steamed breadfruit.