Grilled Reef Fish with Lemon

About This Recipe

Palau is home to some of the most diverse coral reef ecosystems on earth, and reef fish like snapper, parrotfish and grouper feature daily on Palauan tables. The local style is beautifully minimal: the whole fish is scored, rubbed with salt and coconut oil, grilled directly over hot charcoal until the skin crisps, then finished with fresh lemon juice. The quality of the fish is the dish.

Ingredients

Serves 2

• 1 wholereef fish (snapper or grouper, ~600 g), cleaned and scored
• 2 tbspcoconut oil, melted
• 1 tspsea salt
• 1 largelemon, halved
• 2 clovesgarlic, thinly sliced

Instructions

1. 1

   Prepare fish

   Score the fish 3–4 times diagonally on each side down to the bone. Stuff the cavity and scores with garlic slices. Rub all over with coconut oil and salt.

2. 2

   Heat grill

   Heat charcoal grill or gas grill to high. Oil the grates.

3. 3

   Grill

   Grill the fish 8–10 minutes per side without moving until the skin is charred and crisp and the flesh flakes when tested at the thickest point.

4. 4

   Finish and serve

   Transfer to a platter. Squeeze lemon juice generously over the fish. Serve with taro, rice or breadfruit.

Variations

• •

  Add a chilli and lemongrass stuffing for more aromatic flavour.

• •

  Use lime instead of lemon.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Eat immediately. Leftover fish can be flaked into salads or rice.Refrigerate up to 1 day.

Frequently Asked Questions