Grilled Fish

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!