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Polynesian Coconut Fish
Polynesian culture is more than 900 years old. Its very existence can be attributed to coconuts. The coconut palm is called the “tree of life” because it provides everything essential for survival in the South Pacific. In fact, coconut palms are so important that a tree is planted for every newborn. The juice of a young coconut can be used in transfusions, it is so perfect in its composition of electrolytes and nutrients, and it is sterile, pure and refreshing. The roots can be used to treat dysentery, the ribs of the fronds make brooms, the leaves are woven into baskets, the shells are polished for cups and bowls, buttons and decorations, the wood is now a replacement for the hardwoods used in pavements The hardwood also makes superior charcoal for filtering, and the flesh of ripe coconuts, known as copra, makes oil and coconut flakes.
In the Tongan Islands, central Polynesia, the fish is marinated, browned in coconut oil and then cooked in coconut milk with onions. The local hot sauce, made from chilies soaked in seawater, is the favorite condiment for this dish. The flavors are fresh, spicy and comforting. This recipe is a leaner, beefier version that can be cooked on the grill, on a cast iron grill, or on a George Foreman grill. Halibut, tuna, shark or swordfish can be used instead of mahi-mahi. Buy the freshest fish available and cut out the dark areas before marinating.
Grilled Mahi-Mahi
Ingredients:
or 1 lb of mahi mahi (4 oz per serving)
o Sea salt and freshly ground black pepper
or juice of 1 lime, reserve the zest for the sauce
or 2 tablespoons of olive oil
or 2 tablespoons of chopped shallot, reserve 1 tablespoon for the sauce
or 3 tablespoons of chopped fresh coriander, reserve 1 tablespoon for the sauce, the rest for garnish
Method:
1. Season the fish fillets on both sides. Place in a glass dish.
2. Combine remaining ingredients in a small bowl.
3. Pour ½ of the marinade over the fish and spread evenly. Turn and repeat.
4. Cover and leave to marinate for 30-40 minutes in the fridge.
5. Grill 6 inches from heat for 3 minutes on each side, or until fork-tender.
6. Remove from grill and keep warm. Reserve the fish juice for the sauce.
7. To serve: Make a puddle of sauce on each plate, put grilled fish on it, garnish with slices of lime and cilantro.
Coconut cream sauce
Ingredients:
or 1 can (14.5 oz) coconut cream
or Grilled fish reserved juice
or 2 teaspoons lime zest
or 1 tablespoon reserved coriander
or 1 small red chili, chopped (or Tabasco sauce to taste)
o Sea salt and freshly ground pepper to taste
Method:
1. Pour 1 cup coconut cream into a small skillet over medium heat.
2. Bring to a low boil, reduce heat to a simmer and reduce until slightly thickened.
3. Add the fish juice, lime zest, coriander, chile, salt and pepper. Simmer for 5-6 minutes.
4. Taste and adjust the seasoning.
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