Barbecued fish with fresh coconut
Photo by Tamara West
Crack open a fresh coconut for a taste of island life...
|½||Coconut, grated in thin strands|
|1 cm||Fresh ginger, peeled and finely grated|
|1 small||Red chilli, sliced|
|6 stems||Coriander, chopped|
|1||Lime, zest and juice|
|800 g||White fish, use a firm fish eg kingfish or swordfish, in thick fillets|
|1||Garlic clove, minced|
|1 Tbsp||Vegetable oil|
|1 sprinkle||Flaky sea salt|
|4 servings||Spinach, wilted|
- Gently mix coconut with ginger, chilli, coriander and lime to make a fresh relish.
- Cut fish into thick "fingers’' of 100g each. Mix the garlic and oil together and rub over fish with a sprinkling of sea salt.
- Barbecue (or grill on a rack), turning once, until just cooked through.
- Serve on wilted spinach and accompany with a chopped tomato salad. Pile some coconut relish on to the fish.