Entree: Pitcairn – Northern Culinary Region – Grilled Fish with Coconut Sauce (Island-style grilled white fish served with a creamy coconut-lime sauce)

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 12 min

Additional 20 min

Total 45 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., snapper, mahi-mahi)
- 2 tbsp (30 ml) olive oil for marinade
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 small red bell pepper, diced (about 4 oz / 115 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 small red chili, seeded and minced (optional) (about 5 g)
- 1 1/2 cups (360 ml) canned coconut milk
- 1/2 cup (120 ml) fish stock or water
- 1 tbsp (15 ml) lime juice (for sauce)
- 1 tsp (4 g) brown sugar
- 2 scallions, thinly sliced (about 30 g)
- 2 tbsp (8 g) fresh cilantro, chopped
- Lime wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Combine 2 tbsp olive oil, 2 tbsp lime juice, minced garlic, 1 tsp salt, and 1/2 tsp pepper in a shallow dish; add fish fillets and turn to coat. Let marinate 15–25 minutes while preheating a grill or grill pan to medium-high. Brush grill grates with oil and grill fillets 3–5 minutes per side until opaque and flaky, transferring to a warm plate and loosely covering.
2. Meanwhile, heat 1 tbsp vegetable oil in a skillet over medium heat; add chopped onion, bell pepper, grated ginger, and optional chili and sauté until softened, about 4–5 minutes. Pour in coconut milk and 1/2 cup fish stock, bring to a gentle simmer, then stir in 1 tbsp lime juice, 1 tsp brown sugar, scallions, and cilantro; simmer 3–4 minutes to meld flavors and season with salt and pepper. Spoon sauce over grilled fish, serve with lime wedges.