Island-Style Grilled Fish

Grilling fish over an open fire is perhaps the most ancient cooking method in Fiji, and every village knows the ritual: the morning’s catch scaled and cleaned, rubbed with lime and sea salt, and laid across a wire rack or woven coconut fronds over glowing coals. In the islands it is usually cooked by the sea, with the fish eaten straight from the fire.

What makes it great: the smoke and char transform even a simple fish into something extraordinary, crisping the skin while keeping the flesh moist and sweet. A dip of chili, soy, and lime makes it addictive, and it pairs perfectly with taro, cassava, and a heap of fresh island salad.

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