Grilled Heart of Palm with Fish & Carrot-Corn-Passionfruit Salsa

Grilled Heart of Palm with Fish

A favourite of local cook Lice Tiqe in Suva, a tropical mix of firm gamer fish from the water of Fiji offset by a textured salsa with a sweet tang of passionfruit.


  • 1 slice (~½ cm) heart of palm (stem side)
  • 1 slice (~½ cm) sweet potato
  • 3 pumpkin slices (~½ cm width)
  • 1 Walu fillet or fillet fish of your choice (salt and pepper to taste)
  • Salsa
  • Corn kernels
  • Red onion
  • Passion fruit
  • Carrot grated
  • Lime sliced
  • Tomato
  • Basil leaves
  • Salt, Pepper Olive oil to taste



  1. Drain corn kernels and cut red onion, basil leaves, tomato into small cubes.
  2. Grate carrots mix together with rest, add passion fruit pulp and salt and pepper to taste.
  3. Place in the cooler to assemble later.

Heart of palm

  1. Drizzle olive oil on heart of palm, sweet potato and pumpkin.
  2. Grill heart of palm for about 2 minutes on each side to form a crispy exterior while retaining a nice moist inside. Set aside
  3. Grill the sweet potato and pumpkin until cooked. Set aside
  4. Fish
  5. Slice Walu fillet into 1cm thick slices, grill for about 2 minute on each side.
  6. Make sure not to overcook the fish.


  1. To assemble
  2. place sweet potato on the bottom
  3. topped with pumpkin
  4. then heart of palm.
  5. Next, place the fish on top and spoon salsa on top
  6. Garnish with a slice of lemon.