Entree: Solomon Islands – Grilled Parrotfish (Char-grilled whole parrotfish seasoned with island citrus, garlic, and coconut flavors)

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 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole parrotfish, about 1 lb (450 g) each, gutted and scaled
- 3 tbsp (45 ml) coconut oil or neutral oil
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, grated
- 2 small red chilies, thinly sliced (about 0.35 oz (10 g))
- 2 limes, juiced (about 2 tbsp (30 ml)) plus wedges for serving
- 1/4 cup (60 ml) coconut milk
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or local fresh herbs for garnish
- 2 banana leaves (optional), rinsed
- Lime wedges and extra chilies for serving

Show original ingredient measurements

- 2 whole parrotfish, about 1 lb (450 g) each, gutted and scaled
- 3 tbsp (45 ml) coconut oil or neutral oil
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 small red chilies, thinly sliced (about 10 g)
- 2 limes, juiced (about 2 tbsp / 30 ml) plus wedges for serving
- 1/4 cup (60 ml) coconut milk
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or local fresh herbs for garnish
- 2 banana leaves (optional), rinsed
- Lime wedges and extra chilies for serving

Instructions

1. Rinse the parrotfish inside and out and pat dry. Make 3 diagonal slashes in the flesh on each side to help the marinade penetrate.
2. In a bowl, combine coconut oil, minced garlic, grated ginger, sliced chilies, lime juice, coconut milk, salt, and pepper to make a loose marinade.
3. Rub the marinade generously over and inside each fish, working some into the slashes. Let rest 20–30 minutes at room temperature or up to 2 hours refrigerated.
4. Prepare a hot grill or charcoal fire. If using banana leaves, warm them briefly over the grill so they are pliable and wrap each fish loosely; this protects the flesh and adds aroma.
5. Place the fish (wrapped or unwrapped) on the hot grill. Cook 6–8 minutes per side for 1 lb (450 g) fish, adjusting time for larger or smaller fish, until the skin is nicely charred and the flesh flakes easily with a fork.
6. Remove from the grill and transfer to a platter. Sprinkle with chopped cilantro and serve immediately with lime wedges and extra chilies.