Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 400 milliliters of full-fat coconut milk, 2 tablespoons of fresh lime juice, 1 teaspoon of salt, and 0.25 teaspoon of black pepper to create the marinade.

2. 2

   Add 600 grams of white fish fillets to the marinade, ensuring they are fully coated, then cover the bowl and refrigerate for 30 minutes.

3. 3

   Slice 1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium green bell pepper, and 1 medium onion into thick strips, then toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Preheat a grill to medium-high heat, then carefully place the marinated fish fillets onto the clean, oiled grill grates and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily.

5. 5

   While the fish cooks, place the seasoned bell pepper and onion strips directly on the grill and cook for 5-7 minutes, turning occasionally, until they are tender-crisp and slightly charred.

6. 6

   Mince 4 cloves of garlic and cook them briefly in 2 tablespoons of olive oil over medium heat until fragrant, about 30 seconds.

7. 7

   Gently combine the grilled fish and vegetables on a serving platter, then sprinkle with 0.25 cup of fresh chopped cilantro and drizzle with 1 tablespoon of dendê oil before serving immediately.