Kovu Walu with Coconut Lime Sauce

Ingredients

• 4 Walu fillets (about 6 ounces/170g each) 4 Walu fillets (about 6 ounces/170g each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Zest and juice of 2 limes Zest and juice of 2 limes
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 1 tablespoon honey 1 tablespoon honey
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 26g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, turmeric, cumin, paprika, salt, and black pepper to make a marinade.
3. 3.
   Rub the marinade onto both sides of the Walu fillets and let them sit for 10 minutes.
4. 4.
   In a saucepan, heat the coconut milk over medium heat. Add the lime zest, lime juice, chopped cilantro, and honey. Stir well and let it simmer for 5 minutes.
5. 5.
   Grill the marinated Walu fillets for about 4-5 minutes per side, or until they are cooked through and have grill marks.
6. 6.
   Serve the grilled Walu fillets with the coconut lime sauce drizzled on top. Garnish with fresh cilantro leaves and lime wedges.

Treat your ingredients with care...

• Walu fillets — Make sure to choose fresh fillets with firm flesh. If Walu is not available, you can substitute it with other firm white fish like grouper or snapper.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you prefer a thicker sauce, simmer the coconut milk for a few more minutes until it reduces slightly.
• Serve the grilled Walu fillets on a bed of steamed jasmine rice for a complete meal.

Serving advice

Serve the Kovu Walu with Coconut Lime Sauce as the main course, accompanied by steamed jasmine rice and a side of grilled vegetables. Garnish with lime wedges and fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the grilled Walu fillets on a platter, drizzle the coconut lime sauce over them, and sprinkle with fresh cilantro leaves. Place lime wedges on the side for guests to squeeze over their portions. The vibrant colors of the dish will make it visually appealing.