Grilled coconut and chilli sea bream

Serves: 8 Prepare & Cook:


  • 2 sea bream, gutted and cleaned
  • 3 tbsp coconut oil
  • 75g fresh coconut, grated
  • 1 green chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • small bunch coriander, leaves picked, plus extra to serve
  • 2cm piece ginger, chopped
  • zest and juice of 1 lime, 1 extra lime, thinly sliced, plus wedges to serve (optional)


  1. Light the barbecue and wait until the coals have a light covering of ash and are glowing.
  2. Meanwhile, line a large baking tray with greaseproof paper and lay the fish on top. Brush all over with 1 tbsp coconut oil and sprinkle with salt.
  3. Mix the remaining coconut oil, coconut, chilli, garlic, coriander, ginger, lime zest and juice.
  4. Slash the skin of both fish 3 times and insert a slice of lime. Carefully stuff the cavities with the coconut and chilli mixture and add the remaining lime slices.
  5. Transfer the fish to a fish grill basket or wrap in a double layer of foil and cook on the barbecue for 10-15 minutes, turning halfway, until cooked through. Serve with extra lime wedges, if you like.

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