Lemon-Coconut Grilled Fish

Course : Fish
Serves: 4
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2 cups tomato concasse
1 cup onion
1 teaspoon garlic
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons jalapeno chile
1 fillets white fish
1/2 teaspoon oil
1 teaspoon oil
1 teaspoon kosher salt
1 cup coconut
1/2 cup coconut milk
4 cups lettuce leaves
1 cup cilantro

Preparation / Directions:

combine tomatoes, onions, garlic, 1 teaspoon lemon juice, salt, and pepper in a large skillet, over a medium flame heat and stir mixture to a thick paste remove from heat and cool to the touch rub the inside of the fish with the tomato mixture brush the outside of the fish with oil combine the salt, coconut, and coconut milk or cream and stuff inside the fish grill or barbecue until firm and the meat behind the head is opaque next to the backbone remove from the grill arrange a bed of shredded lettuce onto a serving platter place fish onto the center of the platter garnish with minced cilantro serve hot


Nutritional Information:

199 Calories (kcal); 16g Total Fat; (67% calories from fat); 4g Protein; 13g Carbohydrate; 0mg Cholesterol; 617mg Sodium

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