Seafood always seems to taste much better at the beach… I think it’s a combination of wickedly fresh ingredients, minimal treatment and fuss, and the bracing clean air that heightens taste buds and all the other senses that make eating by the seashore such a memorable event. We ate far too much over the past few weeks, so a simple dish like this talakitok (jack) sprinkled with olive oil, lemon, salt and pepper and wrapped in fresh banana leaves and grilled over a charcoal flame was a welcome ode to the simple and the sublime.
We prepared the fish this way twice while at the beach on holiday. Once wrapped in foil, with a bit of sliced mild chillies as a base under the fish to add zing and prevent sticking to the foil, and another time wrapped in banana leaves and secured with toothpicks. Cook for some 14+ minutes depending on the size of your fish and heat of the grill, and serve as is or with a dipping sauce of vinegar, soy or anything that suits your fancy.
Need I say more? :)