Marshallese grilled fish is loved all over the Islands. Of course all types of fish are in abundance there in the middle of the Pacific Ocean. One blog I read said that often times the fish is still alive when they put it over the hot grill. The fire is often made using coconut husks imparting a hint of coconut in the grilling process. They also don’t normally gut the fish when they do this as they swear by the flavors that the whole fish imparts to the meat. Since I did not have access to a live fish, I found a beautiful fresh red snapper that was cleaned. I simply grilled the fish whole with coconut oil and little salt and pepper after marinating in soy sauce that they call “so-shoe”. It is super simple and result is a delicious tasting tender fish. As with any fish the trick is to not overcook it. It was superb next to the rice balls called chukuchuk and the grilled pineapple. Enjoy!
- 1 whole very fresh fish (any pacific type fish you like) I used red snapper
- coconut oil for basting
- ¼ cup soy sauce
- salt and pepper
- Clean the fish inside and out and pat dry.
- Marinade the fish in a little soy sauce on both sides for about 20 minutes
- Brush with some coconut oil
- sprinkle with a little salt and pepper
- Place fish in a fish basket for grilling so you can flip it without sticking to grill. otherwise be certain to oil your grill.
- Put on a medium/hot grill and cook on both sides about 5 to 6 minutes or until the fish is flaky and tender. Do not overcook
- Serve whole with grilled pineapple and chukuchuk for a delicious Marshallese meal and a lovely presentation. I served the whole meal on a giant banana leaf.
