Paleo Ikan Bakar (Grilled Fish)

Ingredients

• 4 fillets White Fish Fillets (e.g., Snapper, Cod)
• 2 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 tsp Chili Flakes
• 1 tbsp Coconut Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 2 tablespoons of coconut aminos, 1 tablespoon of lime juice, 2 minced cloves of garlic, 1 teaspoon of grated ginger, 1/4 teaspoon of chili flakes, 1 tablespoon of coconut oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
2. 2Place the 4 fillets of white fish into the bowl with the marinade. Gently turn the fish to ensure all sides are coated. Cover the bowl and let the fish marinate at room temperature for at least 15 minutes.
3. 3Preheat your grill to medium heat. For gas grills, this is typically around 176.7-204.4°C (175-200°C). For charcoal grills, aim for a medium-hot coal bed.
4. 4Carefully place the marinated fish fillets onto the preheated grill grates. Grill for 5 to 6 minutes on the first side, until the fish is opaque and starting to brown.
5. 5Gently flip the fish fillets using a spatula. Grill for another 5 to 6 minutes on the second side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 63°C.
6. 6Remove the grilled fish from the grill and let it rest for 2-3 minutes before serving. This allows the juices to redistribute, making the fish more moist.
7. 7Serve the Paleo Ikan Bakar immediately with a side of fresh greens and lime wedges, if desired.

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