There are types of fish in Fiji that I’ve never heard of before, and we make it a point to try them. We recently picked up emperor fish, native to the tropical Pacific, at a local fish shop.
The frozen fish was already fileted, so it was easy to work with. I simply coated the filets in olive oil and sprinkled them with salt, pepper and red chili flakes, plus a squeeze of fresh lime juice for a bit of acidity.
It only takes about 30 min. to cook the fish in the oven at 350 deg. F.
I was surprised at the meatiness of the emperor. That hearty texture seems to be common among local fish, like wahoo and marlin. Fun to experiment with.
ATB 