Entree: Marshall Islands – Grilled Wahoo (Simply seasoned and char-grilled wahoo fillets with coconut and citrus flavors typical of Marshallese coastal cooking)

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 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 4 wahoo fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) melted coconut oil
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) grated fresh ginger
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1/4 cup (60 ml) coconut milk for basting
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced for garnish (about 10 g)
- Fresh cilantro leaves for garnish (optional)

Instructions

1. In a shallow dish, whisk together melted coconut oil, lime juice, minced garlic, soy sauce, grated ginger, and crushed red pepper. Season with a pinch of salt and black pepper.
2. Place the wahoo fillets in the marinade, turning to coat. Marinate in the refrigerator for 20–30 minutes; do not exceed 1 hour to avoid "cooking" the fish in the acid.
3. Preheat a grill or grill pan to high and oil the grates lightly to prevent sticking. Bring coconut milk to a simmer in a small saucepan and keep warm for basting.
4. Remove fillets from marinade and place on the hot grill. Cook 3–4 minutes per side, basting once with warm coconut milk, until the fish is opaque and flakes easily with a fork.
5. Transfer to a plate, rest 2 minutes, then garnish with sliced green onions and cilantro. Serve immediately with lime wedges and steamed rice or coconut rice.