Non-VegetarianCNMI CHamoru cuisine Main Course

Saipan Reef Fish with Lemon-Donne' Marinade

Name: Saipan Reef Fish with Lemon-Donne' Marinade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: CNMI CHamoru
Ingredients: 2 unit Whole reef fish; 0.5 cup Fresh lemon juice; 6 clove Garlic; 2 unit Donne' sali peppers; 3 tbsp Vegetable oil; 1.5 tsp Salt

Whole reef fish is scored, marinated in lemon juice, garlic, and hot pepper, then grilled over charcoal until the skin crisps. It's a straightforward way island fishermen and home cooks prepare the day's catch.

🇺🇸United States· Northern Mariana Islands

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Difficulty: Medium
Calories: 290 kcal

Ingredients

0 of 6 gathered

Servings

2 unit Whole reef fish — about 1.5 lb each, scaled and gutted
½ cup Fresh lemon juice
6 clove Garlic — minced
2 unit Donne' sali peppers — sliced
3 tbsp Vegetable oil
1½ tsp Salt

Equipment

•Charcoal grill
•Fish basket or grill mat (optional)

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 15
carbs: 3
protein: 34
calories: 290

Instructions

1
Make 3-4 diagonal cuts across each side of the fish.
2
Whisk the lemon juice, garlic, hot pepper, oil, and salt together in a bowl.
3
Rub the marinade all over and inside the fish. Let it sit for 15-20 minutes.
4
Oil the grill grates well and heat the grill to medium-high.
5
Grill the fish 8-10 minutes per side, brushing occasionally with extra marinade, until the flesh flakes easily.
6
Transfer the fish to a platter. Serve with extra lemon wedges.

Chef's tips

Slashing the fish helps the marinade soak deep inside and ensures it cooks evenly to the bone.

Storage

Best eaten fresh; refrigerate leftovers up to 1 day.

Reheating

Reheat gently in a covered skillet over low heat to avoid drying the flesh.

Common mistakes to avoid

•Forgetting to oil the grill grates, which causes the fish skin to stick and tear.
•Marinating too long in the lemon juice, which starts to break down the raw meat before cooking.

Serving suggestions

Serve whole with red rice and finadene (a spicy Chamorro soy-citrus dipping sauce) on the side.Squeeze extra fresh lemon juice over the fish right before serving.