Guihan barbecued fish adds a straightforward Chamorro grilled fish recipe that feels practical and useful, not overbuilt. It helps the Guam side of the archive cover whole-fish and simple-fire cooking more directly.
If you enjoy this style of Pacific cooking, you may also want to try grilled lobster, banana leaf fish.
Ingredients
- 2 pounds whole fish or fish fillets
- 2 tablespoons oil
- 1 tablespoon lemon or lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Clean and season the fish with oil, citrus, garlic, salt, and pepper.
- Let it rest briefly while the grill heats.
- Grill over medium heat until cooked through and lightly charred.
- Turn carefully so the fish stays intact.
- Serve hot with rice or island sides.
Helpful Tips
- Use a fish basket or well-oiled grates if grilling a whole fish.
- Do not over-marinate delicate fish.
FAQ
Can fillets be used instead of whole fish?
Yes, either works, though whole fish gives a more traditional feel.
What sides go well with this?
Rice, pickled vegetables, and coconut-based greens work well.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 204 kcal |
| Fat | 1.1 g |
| Saturated Fat | 0.7 g |
| Carbohydrates | 8.5 g |
| Protein | 38.8 g |
| Sodium | 484.1 mg |
| Cholesterol | 122.5 mg |
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