Grilled Fish (Indian Style)

Recipe 

Ingredients

Whole fish (slitted) – 1 kg 

Alter these ingredients according to the size of the fish. I took a medium sized 1 kg snapper.

For marination 

Lemon juice – 1 whole lemon 

Ginger garlic paste – 1 tbsp

Black pepper powder – 1 tsp 

Kashmiri Chilli powder – 1.5 tbsp

Turmeric powder – 1/2 tsp 

Olive oil – 1 tbsp

Salt – to taste 

Water – 1-2 tbsp as needed for a paste 

Steps 

1. Prepare after cleaning well any whole white fish for grilling like Red Snapper, Seabass, Seabream, Pomphret etc. Make slits in the fish from top to bottom. 

2. Make a paste of the ingredients mentioned above under marination.

3. Now rub it well into the fish into the slits as well. 

4. Marinate it overnight for best flavour or atleast a minimum of 1 hour. 

5. Keep the fish over a grill rack and drizzle some olive oil over the fish and veggies if any before keeping in the grill.

6. Preheat an oven at 200 C and grill the fish for 20-25 min and towards the last 5 minutes I used the fan option or convection mode as well to get a nice crispy skin outside.

7. Serve hot. 

Note

• You may add other vegetables like carrot, beans, cauliflower, broccoli etc too around the fish while grilling. 

• All ovens differ in settings so the time taken to grill might differ too. Mine is an electric oven.

• If you use a baking tray instead of a grill rack the underside of the fish may not cook to crispy as well. 

• Also alternatively you can try flipping the fish midway for a good crispy texture for both sides but for the risk of breaking it, I left that but.