Entree: New Caledonia – Southern Culinary Region – Grilled Parrotfish (Whole parrotfish marinated and grilled with citrus 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 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 2 whole parrotfish, approx. 2 lb (900 g) each, cleaned and scaled
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 small chile or 1 tsp (5 g) crushed red pepper (optional)
- 2 limes, cut into wedges
- Banana leaves for grilling (optional)

Instructions

1. Rinse the parrotfish, pat dry, and make 3 shallow diagonal slashes on each side to allow marinade penetration.
2. In a bowl, whisk olive oil, lime juice, coconut oil, garlic, ginger, soy sauce, salt, pepper, cilantro, parsley, and chile if using to make the marinade.
3. Rub the marinade generously over and inside each fish, working it into the slashes. Marinate in the refrigerator for 30–60 minutes.
4. Preheat a grill to medium-high heat and oil the grates. If using banana leaves, warm them briefly on the grill to soften and wrap each fish once or place leaves under the fish.
5. Place the fish on the grill and cook 6–8 minutes per side, turning once, until flesh is opaque and flakes easily with a fork; cook time will vary with fish thickness.
6. Transfer to a platter, squeeze fresh lime wedges over the fish, and serve immediately with grilled yams, cassava, or a coconut salad.