Smoked Coconut-Lime Fish Parcels with Island Street-Market Slaw

Introduction

Smoked Coconut-Lime Fish Parcels with Island Street-Market Slaw bring the vibrant flavors of coastal markets straight to your kitchen. Inspired by the Caribbean tradition of wrapping delicate fish in leaves and steaming or grilling them over fragrant wood, this recipe blends tropical richness with the approachable charm of street food. The result is tender, aromatic fish infused with citrus, herbs, and a whisper of smokiness—comforting yet bright enough for warm-weather dining.

This dish shines at backyard gatherings, casual weeknight dinners, and alfresco meals where you want something impressive without being overly complicated. The accompanying Island Street-Market Slaw adds crunch, color, and a refreshing tang that balances the creamy coconut notes in the fish parcels. Together, they create a complete meal that feels both exotic and deeply comforting. If you’re craving a recipe that transports you to sandy beaches, bustling market stalls, and the aroma of smoky grills in the evening breeze, these fish parcels are the perfect escape.

Ingredients

Below are the ingredients you’ll need for the smoked coconut-lime fish parcels and the vibrant island-style slaw. Each component is simple on its own, but together they create multi-layered flavor and texture.

• For the Fish Parcels:
• 4 white fish fillets (cod, snapper, halibut), 5–6 oz each
• 1 cup canned coconut milk, full-fat
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 small shallot, thinly sliced
• 1 red chili, thinly sliced (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 4 pieces of parchment paper or banana leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon neutral oil for brushing
• For the Island Street-Market Slaw:
• 3 cups shredded cabbage (mix of green and purple)
• 1 cup shredded carrots
• 1/2 cup sliced mango or pineapple
• 1/4 cup thinly sliced red onion
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 2 tablespoons chopped cilantro

Instructions

These step-by-step instructions guide you through creating tender, flavorful smoked coconut-lime fish parcels and a refreshing island slaw. Take your time with the prep, and the cooking itself becomes effortless.

1. Prepare the marinade (5 minutes):
   In a medium bowl, whisk together the coconut milk, lime juice, lime zest, soy sauce, brown sugar, ginger, garlic, and smoked paprika. Mix until the sugar dissolves. This marinade balances sweet, tangy, and smoky notes that will soak into the fish as it cooks. If you prefer more heat, add a pinch of chili flakes.
2. Season the fish (2 minutes):
   Pat the fish fillets dry with paper towels. Lightly sprinkle each fillet with sea salt and black pepper. This step ensures the fish remains flavorful inside the parcel, even in the presence of the rich marinade.
3. Prepare the wrap materials (5 minutes):
   If using parchment paper, cut four large sheets—each big enough to completely enclose a fillet. If using banana leaves, warm them briefly over a low flame or grill to soften and prevent tearing. Brush the surface of each sheet or leaf with a thin layer of neutral oil; this helps prevent sticking and enhances the smoky fragrance.
4. Assemble the parcels (10 minutes):
   Place one fish fillet in the center of each sheet. Spoon 3–4 tablespoons of the coconut-lime marinade over the fish. Top each with sliced shallot, sliced red chili, chopped cilantro, and green onions. Carefully fold the parchment or banana leaf into a sealed parcel: fold the long sides over the fish, then tuck in the ends. Make sure they are airtight to keep the steam inside.
5. Preheat your cooking surface (5 minutes):
   You can cook these parcels on a grill, stovetop griddle, or in an oven.
   • For grilling: Preheat your grill to medium heat (about 375°F).
   • For stovetop: Preheat a large skillet with a lid over medium heat.
   • For oven: Preheat to 375°F.
   A consistent medium temperature ensures gentle steaming and prevents the coconut milk from scorching.
6. Smoke and steam the parcels (15–20 minutes):
   Place the parcels on the grill, skillet, or a baking sheet in the oven. Cook for 15–20 minutes, depending on the thickness of the fillets. You’ll know they are ready when the fish flakes easily with a fork. If cooking on a grill, add a handful of soaked wood chips wrapped in foil nearby to enhance the smoky aroma.
7. While parcels cook, prepare the slaw dressing (5 minutes):
   In a small bowl, whisk together the lime juice, rice vinegar, honey, olive oil, ginger, and a pinch of salt and pepper. The dressing should be bright, tangy, and slightly sweet—the perfect contrast to the rich fish.
8. Assemble the Island Street-Market Slaw (10 minutes):
   In a large bowl, combine the shredded cabbage, carrots, mango or pineapple, and red onion. Pour the dressing over the mixture and toss well. Add the chopped cilantro last to keep its flavor fresh. If you prefer a chilled slaw, refrigerate it until the fish is finished.
9. Check and rest the parcels (2–3 minutes):
   Remove the parcels from the heat and allow them to rest for 2–3 minutes. This short rest period helps redistribute the juices and ensures each bite is tender and flavorful.
10. Serve (2 minutes):
    Carefully open each parcel—watch for steam. Transfer the fish and its coconut-lime sauce to a plate and serve alongside a generous scoop of the island slaw. Garnish with extra cilantro and a squeeze of lime if desired.

Tips and Variations

Creating the perfect smoked coconut-lime fish parcels is all about balancing moisture, flavor, and temperature. To ensure success, keep these pro tips in mind.

• Pro tips: Use fresh, firm white fish—fillets that are too thin may overcook quickly. When wrapping the fish, make sure the parcels are tightly sealed to trap steam. If grilling, avoid direct high heat to prevent scorching the coconut marinade.
• Common mistakes to avoid: Don’t oversalt; the soy sauce already adds salinity. Avoid adding too much marinade to the parcel—it should steam, not drown, the fish. Also, don’t skip resting time; it greatly improves texture.
• Variations: Swap the fish for salmon, shrimp, or even tofu. Add vegetables like thin-sliced bell peppers or snow peas inside the parcel. For extra richness, add a teaspoon of butter before sealing.
• Substitution ideas: Use lemon instead of lime, tamari instead of soy sauce, or light coconut milk if you prefer a less creamy finish. Pineapple can stand in for mango in the slaw.
• Storage and reheating: Store leftovers in an airtight container for up to 2 days. Reheat gently by steaming or warming in a covered skillet to keep the fish tender. The slaw is best eaten fresh, but can be refrigerated for 24 hours.

Serving Suggestions

These smoked coconut-lime fish parcels shine as the centerpiece of a tropical-inspired meal. Serve them directly in their parchment or banana leaf wraps for a rustic, street-food feel. Pair with the island slaw for crunch and brightness, and add sides such as grilled plantains, jasmine rice, or coconut rice for a complete island feast.

If you’re hosting a dinner party, place the unopened parcels on each plate and let guests enjoy the aromatic burst of steam as they unfold the wraps. A chilled drink—like a mojito, ginger beer, or sparkling lime water—pairs beautifully with the citrus and coconut notes. Garnish with lime wedges, extra cilantro, or thinly sliced chili for a pop of color.

Nutritional Information

Approximate per-serving values (including slaw):
Calories: 420
Protein: 32g
Carbohydrates: 26g
Fat: 22g
Fiber: 4g
Sugar: 14g
Sodium: 580mg

Conclusion

Smoked Coconut-Lime Fish Parcels with Island Street-Market Slaw deliver fresh, vibrant flavors that feel like a tropical getaway on a plate. Whether you’re grilling outdoors or cooking indoors on a quiet evening, this recipe brings rich aroma, bright citrus, and satisfying textures together with ease. Try it for your next gathering or weeknight treat, and don’t forget to share your creations—you may inspire someone else to bring a little island magic into their kitchen.