Whole BBQ Tandoori Fish Recipe
Cooking tandoori fish on the BBQ is the perfect substitute for a tandoor oven. This recipe shoves dodgy sausages and burgers to one side, adds whole trout or sea bass and brings a touch of Indian spice to your summer BBQ!
Servings 2 Servings
Calories 440kcal
Ingredients
- 2 Trout or Sea Bass (cleaned but head and tail on)
- 1 Lemon
For the Tandoori Marinade:
- 35 g Ginger 1 thumb-sized piece
- 3 Garlic Cloves
- 1 teaspoon Coarse Sea Salt
- ¼ teaspoon Ground Cumin
- ½ tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ tablespoon Flour
- 15 g Fresh Coriander ⅓-½ Packed Cup
- 2 tablespoon Cooking Oil
- 1 teaspoon Turmeric
- 50 g Yoghurt ¼ Cup
Instructions
- 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 flesh of the fish and rub in the marinade, including in the cavity and allow to sit for at least 1 hour and up to 4 hours.
- 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.
Notes
Cooking times will vary depending on the size of your fish.
Nutrition
Serving: 1 | Calories: 440kcal | Carbohydrates: 45g | Protein: 28g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 47mg | Sodium: 1938mg | Fiber: 19g | Sugar: 11g
