Servings : Serves 4-5
Barbequing or grilling meats always enhances their flavour. This is a simple recipe that will elevate the fish to new heights of deliciousness.
- 1 kg white firm fish fillets, cut into pieces (I prefer parrot fish, red snapper or even cod although it works well with salmon too)
- 2 level tsp salt (use less if your tandoori powder is pre-salted)
- 2 tsp red chilli powder
- 1 tbsp tomato paste/puree
- 4 tbsp oil
- 1/2 tbsp ginger paste
- 1 tbsp garlic paste
- 1 heaped tbsp tandoori powder
- 1/4 tsp turmeric powder
- 1/4 cup fresh yoghurt
- 4 tbsp lemon juice
- pinch of orange food colouring (optional)
Mix all the ingredients to form a marinade, then pour this marinade over the fish fillets making sure every piece of fish is well coated. Allow to marinate in the fridge for about 30 minutes or up to 4 hours. Long marination is not necessary as it may cause the fish to disintergrate upon grilling.
Heat up the bbq grill or a grill pan, oil it lightly and place the fish fillets on it. Cook for about 4 minutes per side or until cooked, flipping each piece carefully. Alternatively you can grill these under an oven broiler/grill on an oiled baking sheet, making sure to preheat the oven first at 220 C. If you’re grilling in the oven, you could also smoke the fish to give it a good bbq aroma.
Serve with accompaniments of your choice, a good option would be masala chips, salad and salsa verde (green salsa).