Grilled Fish with Island Seasoning

Ingredients

In the original Japanese dish, Shioyaki, the fish is simply seasoned with salt and grilled. However, in this Pitcairn Islands adaptation, we enhance the flavor profile by incorporating local spices and herbs into the marinade. This adds a unique twist to the dish, infusing it with the distinct flavors of the Pitcairn Islands. We alse have the original recipe for Shioyaki, so you can check it out.

• 4 fresh fish fillets (such as snapper or grouper) (approx. 500g / 1.1 lb) 4 fresh fish fillets (such as snapper or grouper) (approx. 500g / 1.1 lb)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 teaspoon ground paprika (5g) 1 teaspoon ground paprika (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon dried thyme (5g) 1 teaspoon dried thyme (5g)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, lemon juice, olive oil, paprika, coriander, cumin, dried thyme, salt, and pepper.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish fillets from the marinade and place them on the grill. Cook for approximately 4-5 minutes per side, or until the fish is cooked through and has grill marks.
5. 5.
   Remove the fish from the grill and let it rest for a few minutes before serving.
6. 6.
   Serve the Grilled Fish with Island Seasoning hot, garnished with fresh herbs and accompanied by a side of steamed vegetables or rice.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Soy sauce — Opt for a gluten-free soy sauce if following a gluten-free diet.
• Lemon juice — Use freshly squeezed lemon juice for a bright and tangy flavor.
• Olive oil — Extra virgin olive oil adds a subtle richness to the marinade.
• Ground paprika, coriander, cumin, and dried thyme — Use high-quality spices for the best flavor.

Tips & Tricks

• For a smokier flavor, grill the fish over charcoal instead of a gas grill.
• Experiment with different types of fish, such as mahi-mahi or tuna, to vary the flavors.
• Adjust the amount of spices according to your preference for a milder or spicier taste.
• Serve the grilled fish with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• If you don't have a grill, you can also cook the fish in a preheated oven at 200°C (400°F) for approximately 10-12 minutes.

Serving advice

Serve the Grilled Fish with Island Seasoning as the main course of a delicious Pitcairn Islands-inspired meal. Accompany it with a side of steamed vegetables or rice to complete the dish. Garnish with fresh herbs, such as cilantro or parsley, for an added touch of freshness.

Presentation advice

Present the Grilled Fish with Island Seasoning on a platter, showcasing the beautiful grill marks. Arrange the fish fillets neatly and garnish with sprigs of fresh herbs. Serve with the side dish and a slice of lemon for an appealing and appetizing presentation.