Balinese Sambal Matah Grilled Snapper

For the fish

• 4 fillets snapper (about 6 oz each)
• 2 tbsp lime juice
• 1 tbsp olive oil
• salt, to taste

For the sambal matah

• 6 shallots, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 red chilies, thinly sliced
• 2 kaffir lime leaves, thinly sliced (or lime zest)
• 1 stalk lemongrass, tender part only, finely sliced
• 2 tbsp coconut oil, warmed
• 1 tbsp lime juice
• salt, to taste

1. Rub snapper fillets with lime juice, olive oil, and salt.
2. Grill or pan-sear the fish 3-4 minutes per side until just cooked through and flaky.
3. Meanwhile, combine shallot, garlic, chili, lime leaves, and lemongrass in a bowl.
4. Warm the coconut oil until just hot, then pour it over the shallot mixture and toss immediately.
5. Add lime juice and salt to the sambal, toss again, and spoon generously over the grilled snapper.