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    • Tikka-Style Fish

    Mark Sharron
    Easy
    20 minutes
    4 to 6
    If you're hosting a BBQ, this recipe is perfect. They can also be cooked in an oven if the weather doesn't cooperate. You can use any fish you want for this recipe.
    1 rating
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    Ingredients

    • 2 whole sea bream or red snapper, about 2lbs each
    • 2 tablespoons finely grated fresh ginger
    • 4 garlic cloves, finely grated
    • 6 tablespoons plain yogurt
    • 2 tablespoons olive oil
    • 2 teaspoons turmeric
    • 2 teaspoons chilli powder
    • 3 teaspoons cumin seed
    • Lemon wedges

    Method

    • Tikka-Style Fish: Step-by-Step Method
    • Scale, gut, and rinse the whole fish thoroughly under cold water
    • Pat fish dry with paper towels, ensuring no moisture remains on the skin
    • Using a sharp knife, score the skin of the fish with 3-4 shallow diagonal cuts on each side
    • Juice one lemon wedge and rub the juice over both sides of the fish
    • In a bowl, combine grated fresh ginger, grated garlic, plain yogurt, olive oil, turmeric, chilli powder, and cumin seed
    • Mix the marinade ingredients thoroughly until a smooth, homogeneous paste forms
    • Rub the marinade generously inside the cavity and all over the skin, ensuring it enters the scored cuts
    • Cover the fish and let marinate in the refrigerator for at least 1 hour, up to 4 hours for deeper flavor
    • Preheat grill, broiler, or oven to high heat (220°C/425°F)
    • Brush the grill rack or baking tray with a little olive oil to prevent sticking
    • Place marinated fish on the prepared rack or tray
    • Grill or roast for about 15-20 minutes per side, depending on thickness, until the flesh is opaque and flakes easily
    • During cooking, baste the fish once or twice with any leftover marinade for enhanced flavor and moisture
    • Remove fish from heat when the internal temp at thickest part reaches 60°C/140°F or flesh flakes with a fork
    • Let the fish rest for 2-3 minutes before plating
    • Serve whole, garnished with lemon wedges for squeezing
    • Plate with a crisp green salad or cooling cucumber-yogurt raita to balance the spice
    • For presentation, scatter a few toasted cumin seeds and fresh herbs (optional) over the fish