Entree: Wallis and Futuna – National Cuisine – Poisson Grillé (Charcoal-grilled whole fish seasoned with citrus, coconut and island herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 45 min

Total 1 hr 10 min

Ingredients

2 whole reef fish (red snapper or similar), approx. 1.25 lb (570 g) each, cleaned and scaled (estimate: Catalog example is red snapper. Estimated edible flesh is about 45% of the stated gross weight; actual yield depends on fish size and trimming.)
Coconut milk, 240 ml (about 240 g)
Fresh lime juice, 30 ml (about 30 g)
Vegetable oil, 30 ml (about 28 g)
Garlic, 3 cloves (about 9 g), minced
Onion, 85 g, finely chopped
Fresh ginger, grated, 15 ml (about 9 g)
Fresh cilantro, chopped, 30 ml (about 8 g)
Sea salt, 5 g
Black pepper, freshly ground, 1.5 g
Fresh chili, 1 small (about 10 g), sliced; optional (estimated edible portion: 10 g)
Brown sugar, 15 ml (about 13 g)
2 banana leaves for grilling (optional; grilling wrapper, not counted as food)
Lime wedges for serving, from 1 lime (about 45 g edible portion) (estimated edible portion: 45 g)

Instructions

1. Rinse the cleaned, scaled fish and pat dry. Make 2–3 diagonal slashes on each side of each fish.
2. Whisk together the coconut milk, lime juice, vegetable oil, garlic, onion, ginger, cilantro, salt, black pepper, chili if using, and brown sugar.
3. Place the fish in a shallow dish and pour the marinade over them, working it into the slashes and cavities. Cover and refrigerate for 30–60 minutes; do not marinate for more than 2 hours.
4. Heat a grill to medium-high and oil the grates. If using banana leaves, briefly warm them over the flame until pliable and place them on the grill.
5. Remove excess marinade from the fish, reserving some for basting. Grill the fish on the leaves or directly on the oiled grates for about 6–8 minutes per side, adjusting for thickness, until the flesh flakes easily and is cooked through. Baste once with the reserved marinade.
6. Transfer the fish to a serving platter. Serve with the lime wedges and, if desired, extra chopped cilantro.