Grilled beryx with makrut lime and garlic (Reunion Island specialty)

Ingredients

• 1800 g Whole beryx (deep-water fish), about 1.8 kg, scaled and gutted
• 2 pieces Makrut lime
• 6 cloves Fresh garlic
• 2 pieces Bird's eye chili (or habanero pepper)
• to taste Fine salt
• 100 ml Sunflower oil (or other neutral oil)
• 300 g Long-grain white rice
• 400 g Very ripe tomatoes
• 1 piece Red or yellow onion
• 1 tsp Granulated sugar (optional)
• to taste Ground black pepper

Method

1. Prepare the fish: scale, gut, and rinse the whole beryx. Pat it thoroughly dry with paper towels. Score the skin in a crosshatch pattern (3 to 4 incisions on each side) down to the bone to allow the marinade to penetrate.
2. Prepare the marinade: finely grate the zest from the makrut limes, then squeeze the juice. Peel and finely chop the garlic. Finely slice the chilies (keep the seeds for extra heat). In a bowl, mix the zest, juice, garlic, chilies, 80 ml of oil, and a generous pinch of salt. Brush the fish generously with this marinade, making sure to work it into the incisions and inside the cavity. Let marinate in the refrigerator for at least 30 minutes (ideally 1 hour).
3. Meanwhile, prepare the tomato rougail: blanch the tomatoes for 30 seconds in boiling water, then plunge them into cold water to remove the skins. Core them and cut the flesh into small dice. Peel and finely slice the onion. In a bowl, combine the diced tomatoes, onion, remaining makrut lime juice (or an extra half makrut lime if needed), sugar, salt, and pepper. Set aside at room temperature.
4. Cook the rice: rinse the rice under cold water until the water runs clear. In a saucepan, add the rice and 600 ml of water (2 parts water to 1 part rice). Bring to a boil, cover, reduce the heat to the lowest setting, and cook for 15 minutes without lifting the lid. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork.
5. Grill the fish: preheat a grill (a charcoal grill is ideal, or use a plancha or electric grill) to medium-high heat. Lightly oil the grates. Place the beryx on the grill and cook for about 10 to 12 minutes per side, depending on thickness. The fish is done when the flesh flakes easily from the bone and the skin is crispy and slightly charred in spots. Baste with a little of the remaining marinade during cooking.
6. To serve: transfer the grilled beryx to a large platter. Serve with the white rice and tomato rougail. Garnish with additional makrut lime wedges if desired.

Nutrition

Per serving

Energy

751.5 kcal

Protein

47.33 g

Carbohydrate

72.02 g

Fat

29.91 g

Fibre

4.94 g

Calcium

29.48 mg

Iron

1.36 mg

Magnesium

26.99 mg