An imitation recipe from well known Indian restaurants, preparing fish in a tikka style (cubed/skewered) with a marinade is a great way to change things up and avoid the mundane seafood recipe/routine. The yogurt and spiced marinade penetrates the fish and provides for a nice char when cooked with live fire. This same method can be used for chicken.
Ingredients (serves 2)
Fish
2 x 6oz filets/portions of Halibut/MahiMahi or similar fish that is thick enough to be cubed.
1 cup of yogurt - any fat content
1 Lemon
Tikka or Tandoori Spice (
Salt (if not part of the spice mix)
Olive Oil
Yogurt:
1/2 cup yogurt
Handful of chopped mint
Lemon
Salt
Steps
Cube the fish , marinate, 2-8 hours in the fridge. in a sealed bowl or ziploc bag in a bowl. It's easier to cut the fish when still partially frozen , but freezing is not mandatory.
If using wooden skewers, soak them before cooking to avoid burning.
After the marination process, skewer the fish, but keep a good amount of marinade/coating on (do not wipe off).
Optional: alternate the skewer portions with fish and chopped onion, chopped pepper
To cook:
Grill: Prepare a grill with heavily oiled grates, on medium high heat, pre-heating for at least 15 minutes - then place fish and turn once after 5 minutes on each side.
Grill: On a foil pan or aluminum foil with oil to avoid sticking, turn once - 5 minutes
Broil: in a pan or aluminum foil, broil under high heat for 5 minutes on each side.
When done, top with lemon and/or onion, and serve with Yogurt sauce, or Chutney
this can also be served with: https://www.lemonpantry.com/post/cilantro-chutney-by-megha-dashang
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