Barbecued fish with fresh coconut( serves 4 )

​Ingredients
​½Coconut, grated in thin strands
1 cmFresh ginger, peeled and finely grated
1 smallRed chilli, sliced
6 stemsCoriander, chopped
1Lime, zest and juice
800 gWhite fish, use a firm fish eg kingfish or swordfish, in thick fillets
1Garlic clove, minced
1 TbspVegetable oil
1 sprinkleFlaky sea salt
4 servingsSpinach, wilted
+ add to shopping listDirections

1. Gently mix coconut with ginger, chilli, coriander and lime to make a fresh relish.
2. Cut fish into thick "fingers’' of 100g each. Mix the garlic and oil together and rub over fish with a sprinkling of sea salt.
3. Barbecue (or grill on a rack), turning once, until just cooked through.
4. Serve on wilted spinach and accompany with a chopped tomato salad. Pile some coconut relish on to the fish.