Using your hands or a brush rub the marinade evenly into the slits of the pomfrets. fresh lemon juice, 15 tablespoons Sprinkle with the reserved chilli, then serve with the yoghurt, naan and remaining lemon wedges. But if you don’t have one, use a flat metal spatula, gently easing it under the fish skin before flipping. With a sharp knife, make a few diagonal gashes about ½-inch deep on each side of the fish. Sprinkle with garam masala for a nice aroma. Also, whole fish just tastes better and is a great way to present it to your guests or family at the next dinner party…..But do not forget to warn them about the bones. I would recommend marinating this fish overnight to build the flavours. It’s so simple and straightforward to make and you will love each bite of it. With a sharp knife, carefully make a couple of diagonal gashes about 1/2-inch deep on each side of the fish. “The fish makes a great omelette filling, along with a few cumin seeds and mustard seeds. A whole fish with bones and skin has more flavour and stays juicier than the usual fillets and steaks. Do not place the fish right at the centre of the grill (the hottest part). take it out in a serving platter and serve it. « Frozen Strawberry Sunrise Smoothie | Strawberry Mango Swirl Smoothie Pops | Frozen Smoothie Block | Smoothie Pops, Chettinad Potato Roast | Potato Fry South Indian Recipe | Spicy Aloo Fry | Urulai Kizhangu Varuval », Masala Akki Roti Recipe | Rice Flour Roti Recipe | Akki Rotti Recipe – Karnataka Special Breakfast | How to make Akki Roti Soft, Onion Chutney or Ulli Karam – 2 METHODS | How to make Onion Chutney – Ullipaya Chutney | Onion Chutney for Dosa & Idli, Punugulu With Dosa Batter – How to make Punugulu | Idli Pindi Punugulu – Punugulu Recipe With Leftover Idli Dosa Batter, Madatha Kaja Recipe – Khaja Sweet | Crispy Khaja Recipe Step by Step – Tapeswaram Madatha Kaja | Kaja Sweet Recipe Video, Gujarati Methi Thepla Recipe | How to make Methi Thepla (Step by Step With Video) | Methi Na Thepla Recipe, Cleaning fish, marinating and stuffing fish cavity with aromatics. Grilling time may differ depending on the thickness of the fish so to test if it is done, stick the tines of a fork into the fish to determine if it flakes. Grill the fish over direct medium heat, with the lid closed, for 7 to 8 minutes. For today’s recipe I’m using Dorade. English only - Monday to Friday, 10.00am to 7.00pm. Cover the fish with the herb paste, turn the grill down to medium, then grill for 8 minutes, turning halfway through – it’s done when the flesh is opaque and flakes easily. Baste the fish with a little more oil and turn them over. I hardly had any time to click photos before it was done because it tastes great only when hot-. Boneless grilled fish recipe can be served with different add-ons. For good presentation, grill the first side of the fish a little longer than the second. The intense heat of the grill can dry out delicate fish flesh. Grill the fish over direct medium heat, with the lid closed, for 7 to 8 minutes. Prepare the grill for direct cooking over medium heat (177° to 232°C). Brush the cooking grates clean. Pat dry with a kitchen paper towel. The basic formula for the marinade for this Grilled Fish Indian Recipe is a combination of oil, an acidic medium and some aromatics. ground turmeric, Grilled Salmon with Green Goddess Dressing, Veracruz Scallops with Cool Green Chile Sauce, Swordfish Steaks with Quick Tomato-Anchovy Sauce, Weber uses cookies to ensure you a better service. Fish takes less time to cook and it’s hardly any effort except for the cleaning! Whole fish are more forgiving. Take ½ kg of boneless fish marinate it. Step-by-Step process for Grilled Fish Indian Recipe: Clean and wash the whole fish thoroughly in cold water. The amount of grilling time for different fish varies as per the thickness and size of it. Cover and let refrigerate for at least one to two hours….Longer the better. Get great recipes delivered straight to your inbox, just a click away, Sign Up Now, Grilled Fish Indian Recipe | Spicy Grilled Fish Indian Style | Grilled Fish Masala Recipe | Indian Spiced Grilled Whole Fish | Grilled Dorade, Treat your taste buds to this spicy, delicious and healthy, The basic formula for the marinade for this. Place it more towards the edge. It gives the fish nice sear marks plus, it prevents the fish from sticking to the grill. peeled, grated fresh ginger, 1½ tablespoon You need to retain flavours and juice in the grilled fish, so get it off the grill after a few minutes. !….A few tips!! The flesh should be opaque and flake easily. If you want to add aromatics — citrus, ginger, garlic, onions, chillies — the fish cavity is an ideal place to do so. Check out other SEAFOOD RECIPES from blog and Tandoori chicken and Tandoori Paneer Tikka recipes!! The skin and bones keep the juices from evaporating too quickly, acting as insulation. Copyright © 2020 Weber-Stephen Products (HK) Ltd. All Rights Reserved. To check doneness, just poke it slightly with a fork… if it’s done the meat will flake easily and appear thick. Arrange the salad on a serving plate, place the fish on top, skin-side up, and spoon over the chutney. This Grilled Fish Indian Recipe has all the indian flavours and spices which makes is so yummy. Trim off the fins of the pomfrets. Mix all the ingredients till they combine well to form a marinade. https://food.ndtv.com/lists/10-best-grilled-fish-recipes-1236697 You can use any fish of your choice. Peel the garlic clove. Place the lemon slices, garlic pods, slit or broken green chillies and generous amounts of coriander inside the body cavity of the fish. The only downside to grilling a whole fish is that the skin tends to stick to the grate. Toss the coriander leaves, baby gem, spring onion and most of the chilli in a bowl with a squeeze of lemon juice, a splash of oil and some seasoning. The spices just penetrate deep into the fish and makes it more tasty. For aromatics, I’m using the following. Always preheat the grill for ten minutes before putting the fish under it so that you get a good sear mark. But feel free to use anything of your choice. Dig into the fish and enjoy!! Enjoy!! Grill for 8 to 10 minutes on each side until cooked and beautifully charred. Fish tikka masala (salmon tikka masala) - Swasthi's Recipes Remove from the grill and serve at once with lemon wedges, if desired. A simple spicy grilled fish recipe with a wow factor! red chili powder, 2 teaspoons https://www.tasteofhome.com/collection/top-10-grilled-fish-recipes Rub the marinade well on fish making sure to coat the inside of the fish and the incisions as well, especially in the slits. Filed Under: All Categories, Indian Non Vegetarian Recipes, Quick Bites, Recipes, Seafood recipes Tagged With: dorade, Fish, garlic, ginger, grilled fish, grilled fish recipe Indian style, grilled masala fish, Indian style grilled fish, lemon, spicy grilled fish, summer barbeque, tilapia, Copyright © 2020 Masalakorb on the Foodie Pro Theme. Grilled Fish Indian Recipe has all the Indian flavours and spices that penetrate deep into the fish making it juicy & succulent from inside & beautifully charred on the outside. Cut the lemon into wedges. Clean and wash the whole fish in cold water. Otherwise you can grill it directly but handle the fish with care, especially while flipping. Otherwise you can grill it directly. For more about how we use your information, see our privacy policy. That’s it!! https://www.masalakorb.com/grilled-fish-indian-recipe-spicy-fish-masala Put the fish on the tray. When it’s nearly cooked, heat up the naan, if using. By using our site, you agree to our. vegetable oil, 2 teaspoons Brush the fish with oil using a pastry brush & sprinkle garam masala powder while cooking. Overnight works best though!! Brush the fish with oil using a pastry brush, while cooking. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, How to make beetroot gravlax from scratch, Gorgeous grilled fish with pesto dressing: Gennaro Contaldo, 1 clove of garlic, ½ a bunch of fresh coriander, 1 x 140 g fish fillet, such as salmon, coley or pollock, scaled and pin-boned, ½ teaspoon turmeric, ½ teaspoon chilli powder, ¼ teaspoon ground coriander, ½ teaspoon ground cumin, 1 small naan bread , optional, 1 tablespoon mango chutney, 1 tablespoon fat-free natural yoghurt, 1 baby gem lettuce, 4 spring onions, ½ a fresh red chilli, ½ a lemon.