Crack open a fresh coconut for a taste of island life...
Ingredients
| ½ | Coconut, grated in thin strands (Main) |
| 1 cm | Fresh ginger, peeled and finely grated |
| 1 small | Red chilli, sliced |
| 6 stems | Coriander, chopped |
| 1 | Lime, zest and juice |
| 800 g | White fish, use a firm fish eg kingfish or swordfish, in thick fillets (Main) |
| 1 | Garlic clove, minced |
| 1 Tbsp | Vegetable oil |
| 1 sprinkle | Flaky sea salt |
| 4 servings | Spinach, wilted |
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Directions
- Gently mix coconut with ginger, chilli, coriander and lime to make a fresh relish.
- Cut fish into thick "fingers'' of 100g each. Mix the garlic and oil together and rub over fish with a sprinkling of sea salt.
- Barbecue (or grill on a rack), turning once, until just cooked through.
- Serve on wilted spinach and accompany with a chopped tomato salad. Pile some coconut relish on to the fish.
