A classic recipe from the north coast village of Cumana in Trinidad.
Wash, then pat dry fish.
Marinate fish in Creole Marinade, turmeric, salt and half the coconut milk in a bowl for 2 hours.
Remove fish from the marinade and add remaining coconut milk to the bowl, mix well.
Grill the fish on hot coals, basting often with the remaining marinade.
The fish will cook in 5–7 minutes, depending on the heat of the grill.