Grilled Reef Fish — Print Recipe

Whole reef fish seasoned with salt and lime, wrapped in banana leaves and grilled over coconut husk coals until smoky and flaky.

Ingredients

1 Clean and gut the fish, leaving it whole. Score the flesh diagonally on both sides with three deep cuts.
2 Rub the fish inside and out with lime juice and salt, pressing seasoning into the score marks.
3 Soften banana leaves by passing them briefly over an open flame until pliable, about ten seconds per side.
4 Wrap the seasoned fish tightly in the softened banana leaves, securing with strips of leaf or kitchen twine.
5 Place the wrapped fish directly on hot coconut husk coals and cook for twelve minutes per side.
6 Unwrap at the table, letting the aromatic steam escape. The flesh should be pure white and flake easily with a fork.

Did You Know?

I-Kiribati fishermen can identify over fifty species of reef fish by their Gilbertese names and know the best cooking method for each one.