Entree: Palau – Grilled Parrotfish (Whole reef parrotfish grilled over coals with citrus and coconut)

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 20 min

Total 45 min

Ingredients

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

- 2 whole parrotfish, about 1.5 lb (680 g) each, cleaned and scaled
- 1/4 cup (60 ml) fresh lime juice (from about 2–3 limes)
- 3 tbsp (45 ml) coconut oil, melted
- 3 cloves garlic, minced (5/16 oz (9 g))
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) soy sauce (optional, for deeper savory flavor)
- 2 tbsp (30 ml) grated fresh coconut or desiccated coconut for garnish (optional)
- 2 green onions, sliced thin (about 1 oz (30 g)) for garnish
- Banana leaves for grilling (optional; no measurement required)
- Lime wedges for serving (no measurement required)

Show original ingredient measurements

- 2 whole parrotfish, about 1.5 lb (680 g) each, cleaned and scaled
- 1/4 cup (60 ml) fresh lime juice (from about 2–3 limes)
- 3 tbsp (45 ml) coconut oil, melted
- 3 cloves garlic, minced (9 g)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) soy sauce (optional, for deeper savory flavor)
- 2 tbsp (30 ml) grated fresh coconut or desiccated coconut for garnish (optional)
- 2 green onions, sliced thin (about 1 oz / 30 g) for garnish
- Banana leaves for grilling (optional; no measurement required)
- Lime wedges for serving (no measurement required)

Instructions

1. Rinse and pat the parrotfish dry. Make 3 shallow diagonal slashes on each side of the fish to allow the marinade to penetrate.
2. In a bowl, combine 1/4 cup (60 ml) fresh lime juice, 3 tbsp (45 ml) coconut oil, minced garlic, 1 tsp (5 g) sea salt, 1/2 tsp (1 g) black pepper, and 2 tbsp (30 ml) soy sauce if using. Mix well.
3. Rub the marinade all over the outside and inside the cavity of each fish, ensuring it gets into the slashes. Let rest for 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 soften, then wrap each fish or lay leaves on the grill to prevent sticking.
5. Grill the fish over medium‑high heat, covered if possible, for about 6–8 minutes per side (12–16 minutes total) for 1.5 lb (680 g) fish, or until the skin is crisp and the flesh flakes easily with a fork. Thicker fish may need a few extra minutes; move to indirect heat if browning too fast.
6. Transfer to a platter and garnish with grated coconut and sliced green onions. Serve immediately with lime wedges and traditional sides such as boiled taro or breadfruit.