Chargrilled Fish with Green Chilli and Coriander Coconut Relish

Introduction:

Summer calls for light, refreshing meals that are both delicious and nutritious. One dish that perfectly fits this description is chargrilled fish with green chilli and coriander coconut relish. This recipe combines the smoky flavors of chargrilled fish with the vibrant, zesty notes of a green chilli and coriander coconut relish. It’s a perfect choice for a backyard barbecue or a casual dinner party, bringing a touch of exotic flair to your table.

Ingredients:

For the Chargrilled Fish:

• 4 firm white fish fillets (such as snapper, barramundi, or cod)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lime, cut into wedges (for serving)

For the Green Chilli and Coriander Coconut Relish:

• 1 cup fresh coriander leaves, roughly chopped
• 1/2 cup fresh mint leaves, roughly chopped
• 2 green chillies, seeds removed, finely chopped
• 1/2 cup desiccated coconut
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/4 cup water

Instructions:

Preparing the Fish:

1. Preheat the Grill:

• Heat your grill to medium-high heat. Ensure the grates are clean and well-oiled to prevent the fish from sticking.

1. Season the Fish:

• Brush both sides of the fish fillets with olive oil and season generously with salt and pepper.

1. Grill the Fish:

• Place the fish fillets on the preheated grill. Cook for 3-4 minutes on each side, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.

Making the Green Chilli and Coriander Coconut Relish:

4. Combine Ingredients:

• In a food processor or blender, combine the coriander, mint, green chillies, desiccated coconut, lime juice, fish sauce, sugar, and water. Blend until you achieve a smooth, slightly chunky texture. If the relish is too thick, add a bit more water to reach the desired consistency.

4. Adjust Seasoning:

• Taste the relish and adjust the seasoning as needed. You may add more lime juice for acidity, fish sauce for saltiness, or sugar for sweetness.

Serving:

6. Plate the Fish:

• Place the grilled fish fillets on a serving platter. Spoon the green chilli and coriander coconut relish generously over the top of each fillet.

6. Garnish:

• Garnish with extra coriander leaves and serve with lime wedges on the side for an extra burst of citrus.

6. Side Suggestions:

• This dish pairs beautifully with a side of steamed jasmine rice, a fresh garden salad, or grilled vegetables.

Tips for Perfect Chargrilled Fish:

• Choose Fresh Fish: Opt for the freshest fish available to ensure the best flavor and texture.
• Control the Heat: Keep an eye on the grill temperature to avoid overcooking the fish, which can make it dry.
• Experiment with Relish: Feel free to adjust the ingredients in the relish to suit your taste preferences. Add more chillies for extra heat or more mint for a cooler flavor.

Conclusion:

Chargrilled fish with green chilli and coriander coconut relish is a fantastic dish that brings together the best of summer flavors. The combination of smoky grilled fish and the fresh, zesty relish is sure to impress your family and friends. Whether you’re hosting a barbecue or just enjoying a quiet dinner at home, this recipe is a winner. Enjoy the bright, bold tastes of summer on your plate!