Ingredients

• 1 - Whole fish cleaned
• 1 cup - coconut milk
• 2 ea. - lime (juice and zest)
• 2 cloves - garlic
• 2 oz. - ginger
• 1 tsp. - fish sauce
• 2 tsp. - coriander
• 1 small - jalapeno
• 1 ea. - banana leaf

Procedure

1. Combine all ingredients (except fish and leaf) in blender. Mix for 90 sec. on high.
2. Make 3-4 small slits in each side of fish
3. Place fish in banana leaf and top with coco sauce.
4. Wrap fish in banana leaf (like a burrito)
5. Place on grill. Depending on size between 6-12 minutes per side.
6. Open leaf. Serve with lime wedge.

To state that he enjoys an aromatic, smokiness to his meats is an understatement. Meet Matt, the newest addition to the incredible team of chefs at Oceans 234, who owns 3 smokers and is not afraid to use them. A New Jersey native, Matt has been in DFB for 30+ years and enjoys diving, spearfishing and the unbeatable view from the iconic DFB International Fishing pier. Having no formal culinary training, he (similar to The Jeffersons) ‘moved on up’ the restaurant ladder and now brings innovative ideas to the kitchen table. His favorite cuisine to prepare is Soul Food and BBQ. Let’s just say, if ever in a cooking contest, we’re certain he’d smoke the competition.