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Instructions

1. 1 Rinse the cleaned fish inside and out under cold running water and pat dry thoroughly with paper towels. Using a sharp knife, make three deep diagonal slashes on each side of the fish, cutting almost to the bone.
2. 2 Combine the lime juice, salt, and one tablespoon of coconut oil in a small bowl. Rub this marinade generously over each fish, working it into the scored cuts and inside the cavity. Let rest for fifteen minutes.
3. 3 Build a fire using coconut husks if available, or preheat a charcoal grill to medium-high heat. The coconut husk coals impart a subtle sweetness and aroma that is characteristic of traditional Marshallese fish preparation.
4. 4 Oil the grill grate well with the remaining coconut oil to prevent sticking. Place the marinated fish directly on the grate and grill without moving for six to seven minutes until the skin is lightly charred and releases easily.
5. 5 Carefully flip the fish using two spatulas and grill the second side for five to six minutes until the flesh near the backbone flakes cleanly when tested with a fork and the skin has developed appetizing char marks.
6. 6 Transfer the grilled fish to a serving platter and drizzle with fresh coconut cream. Serve immediately with lime wedges, steamed breadfruit or white rice, and any available fresh tropical garnishes on the side.