This whole BBQ Fish takes a whole trout and marinades it in Indian spices before cooking it Tandoori style over hot coals!
Whole Tandoori Fish.
Indian food is definitely one of my favourites and I love tandoori, so here is my whole Tandoori Fish.
Like my BBQ Tandoori Chicken recipe, this recipe uses a barbecue in lieu of a tandoor oven.
The great thing about cooking on a BBQ is the extreme temperatures you can reach. A tandoor oven can often reach 500°C, double most conventional ovens.
Whilst a barbecue cannot quite reach those temperatures they do bridge the gap.
This is the reason that my BBQ Chicken Pizza cooked on the BBQ works so well.
The fish in this recipe is not just a texture, as a result, the spices are scaled back, see what I did there, to allow the flavour of the fish to shine through.
What Fish to Use.
This recipe is for Tandoori Trout but it works just as well with a host of fish.
If the thought of a whole fish fills you with horror then do not despair. If it is the head that bothers you then you can cook this with fish with the head and tail removed.
If it is the bones then you can use chunks of boneless fish instead.
The difference between tikka and tandoori is that the first is boneless and the second is cooked with the bone in.
As a result, you can turn this tandoori fish recipe into fish tikka by using boneless fillets.
Something like cod, pollock, whiting hake and salmon all work wonderfully.
In fact, you can then take this a step further in the genesis of Indian food.
A tikka masala like my chicken tikka masala by adding a masala style sauce.
I keep telling you that this cooking malarky is simple!
Like my previous grilled trout recipe I like to keep the sides for this dish super simple.
However, if you wanted a larger meal then pairing this with Bombay potatoes would be genius!
We are talking about a British Indian fish and chips, which suits me right down to the ground.
It would also work really well with a chutney, this tomato and onion chutney would be perfect.
Cooking tandoori fish on the BBQ is the perfect substitute for a tandoor oven. This recipe shoves dodgy sausages and burgers to one side and brings a touch of the exotic to your summer BBQ!
- 2 Trout, Cleaned but head and tail on
- 1 Lemon
For the Tandoori Marinade:
- 30 g(1oz) Ginger
- 3 Cloves Garlic
- 1 Tsp Coarse Sea Salt
- 1/4 Tsp Ground Cumin
- 1/2 Tbsp Kashmiri Chili Powder
- 1 Tsp Garam Masala
- 1/2 Tbsp Flour
- 15 g (0.5 oz) Fresh Coriander
- 25 ml (1 fl oz) Cooking Oil
- 1 Tsp Turmeric
- 50 g (1.75 oz) Yoghurt
- Add all of the ingredients for the tandoori marinade (except the yoghurt) to a blender and add the zest of a whole lemon and the juice of half a lemon.
- Blitz to a fine paste.
- Cook this paste over a medium heat for 3-4 minutes and transfer to a bowl.
- When cooled add the yoghurt and place in a bowl large enough to hold the fish.
- Make 3 or 4 deep slashes in the flash of the fish and rub in the marinade, including in the cavity and allow to sit for an hour.
- When your coals are hot, brush the grill plates with oil and add the fish in a fish cage over the direct heat.
- Cook for 5 minutes before flipping and cooking for another 5 minutes.
Cooking times will vary depending on the size of your fish.
Amount Per Serving: Calories: 440Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 47mgSodium: 1938mgCarbohydrates: 45gFiber: 19gSugar: 11gProtein: 28g