Barbecued fish with fresh coconut

Tamara West

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

Directions

1. Gently mix coconut with ginger, chilli, coriander and lime to make a fresh relish.
2. Cut fish into thick "fingers'' of 100g each. Mix the garlic and oil together and rub over fish with a sprinkling of sea salt.
3. Barbecue (or grill on a rack), turning once, until just cooked through.
4. Serve on wilted spinach and accompany with a chopped tomato salad. Pile some coconut relish on to the fish.