Grilled fish fillets tossed in a yummy mix of Indian spices, the Grilled or tandoori fish is liked globally by sea-food lovers. This tender and juicy snack makes for an unmatched starter that can easily be made at home and is perfect to be served at formal parties and get-togethers.

Ingredients

• Boneless – skinless Fish fillets                400 grams
• Ginger – Garlic paste                             1 tablespoon
• Turmeric powder                                  1/2 teaspoon
• Red chili powder                                   2 teaspoons
• Cumin seeds powder, roasted                1 teaspoon
• Coriander powder                                 1 tablespoon
• Garam Masala                                      1 teaspoon
• Asafetida (Hing)                                   Pinch
• Salt                                                      To taste
• Lemon juice                                          3 tablespoons
• Cooking Oil                                           1 tablespoon

Procedure

Note: You may use any fish you like for this recipe but make sure it is fresh. Frozen fish fillets can also be used.

1. Combine the turmeric powder, salt, 1 teaspoon red chili powder and 1 tablespoon lemon juice in a bowl. Add the fish fillets to this mixture.
2. Mix to coat all fillets and keep the bowl aside to marinade for 10 minutes.
3. Mix the remaining dry spices in another bowl; add ginger garlic paste and oil to this mixture. Combine all and then add lemon juice spoon by spoon to make a thin paste.

Tip: You may also add in 1 teaspoon gram flour in the spice mixture for a lovely flavor.

4. Nicely coat the fish fillets with this paste and then keep them in the refrigerator for 20 minutes to marinade.
5. Preheat the oven to 250 degrees Celsius with its grilling rack at central position. Place a tray lined with aluminum foil beneath the rack so that the juices that drop from the fish while cooking do not litter the oven.
6. Place all marinated fillets on the preheated grilling rack and cook for 10 minutes.
7. Open the grill and flip the fillets to the other side, grill them for 5 or 7minutes more or until the fish is tender and brownish in color.

Tip: To check if the fish is properly cooked, pierce a toothpick or fork at center of a grilled fillet; it should come out clean and easy.

8. Remove the grilled fish from the oven and transfer to a serving platter.
9. Garnish with salad and lemon slices. Serve hot with green chutney.

Preparation Time: 30 minutes

Serves: 2 – 3