Grilled skin-on peacock bass fillets with pineapple-lime mojo, garlic, herbs, and charred citrus

Fresh Catch

Hardwood-Grilled Peacock Bass

Name: Hardwood-Grilled Peacock Bass
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Serves 4
Ingredients: 4 skin-on peacock bass fillets, 6–8 oz each; 1 tbsp neutral oil; 1 1/4 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 1 cup pineapple, 1/4-inch dice; 3 tbsp fresh lime juice; 2 tbsp extra-virgin olive oil; 1 small garlic clove, grated; 1/4 cup chopped cilantro or 2 tbsp culantro; 2 tbsp finely diced red onion; 1/2 jalapeño, or up to 1 tsp minced ají chombo (wear gloves); 1/2 tsp honey; 1/8 tsp kosher salt; 1 lime, cut into wedges

Pineapple–lime mojo, garlic, culantro & crisp skin

Serves 4Prep 25 minCook 12 minTotal 37 min

Panama CanalGrillPeacock bass

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Method

Mix the mojo

Stir pineapple, lime, olive oil, garlic, culantro, onion, chile, honey, and salt. Let stand 15 minutes while the grill heats.

Build clean hardwood heat

Heat a clean, oiled grill to 450–500°F over hardwood charcoal or one small food-safe hardwood chunk. Never burn treated, painted, glued, or resinous wood. Pat fish dry, check for bones, oil, and season.

Crisp the skin

Grill skin-side down with the lid closed for 6–8 minutes without moving. If the fillets release cleanly, flip and grill 1–3 minutes more.

Check and rest

Remove when the thickest part reaches 145°F. Rest 3 minutes so the juices settle.

Spoon and serve

Plate skin-side up to preserve crunch. Spoon mojo around—not over—the crisp skin; add lime wedges.