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Seychellois Grilled Parrotfish with Lime and Chili
A simple yet flavorful dish featuring fresh parrotfish marinated in lime juice, garlic, and chili, then grilled to perfection. This highlights the abundance of fresh seafood in Seychelles.
ð§ ææ
- 4 each Parrotfish fillets(about 150-200g each, skin on)
- 2 large Lime(juiced)
- 4 cloves Garlic(minced)
- 1 small Red chili(finely chopped, seeds removed for less heat)
- 1 inch piece Ginger(grated)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh coriander(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Pat the parrotfish fillets dry with paper towels.
- 2
In a bowl, whisk together lime juice, minced garlic, chopped chili, grated ginger, olive oil, salt, and pepper to make the marinade.
- 3
Place the fish fillets in a shallow dish and pour the marinade over them. Ensure each fillet is coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 4
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- 5
Remove the fish from the marinade, letting any excess drip off. Discard the remaining marinade.
- 6
Grill the fish for about 4-5 minutes per side, or until cooked through and flakes easily with a fork. The skin should be slightly crispy.
- 7
Serve immediately, garnished with fresh chopped coriander. Squeeze extra lime wedges over the fish if desired.
ð¡ ããã®ã³ã
- âEnsure your grill is hot before placing the fish to get good grill marks and prevent sticking.
- âDon't over-marinate, as the lime juice can start to 'cook' the fish.
- âParrotfish is delicate, so handle it gently when flipping.
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- Substitute parrotfish with other firm white fish like snapper or dorado.
- Add a pinch of turmeric to the marinade for color and flavor.
- Serve with a side of grilled vegetables or a fresh Seychellois salad.