Tandoori-Spiced Grilled Fish

• •1.5 lb White fish fillets (e.g., cod, halibut, mahi-mahi) (about 4 fillets, 1-inch thick)
• •0.5 cup Plain Greek yogurt
• •2 tbsp Fresh lemon juice
• •1 tbsp Ginger-garlic paste (or finely minced ginger and garlic)
• •1 tsp Ground turmeric
• •1 tsp Ground cumin
• •1 tsp Ground coriander
• •0.5 tsp Kashmiri red chili powder (or paprika for less heat, cayenne for more)
• •0.5 tsp Garam masala
• •1 tsp Salt (or to taste)
• •1 tbsp Vegetable or canola oil (plus more for grill)
• •0.3 cup Fresh cilantro (chopped, for garnish)
• •4 piece Lemon wedges (for serving)

Instructions

1. 1

   Pat the fish fillets very dry with paper towels. This helps the marinade adhere and prevents the fish from sticking to the grill.

2. 2

   In a medium bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, red chili powder, garam masala, salt, and 1 tablespoon of oil. Mix well to form a smooth marinade.

3. 3

   Add the fish fillets to the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes. Do not marinate fish for longer than 30 minutes, as the acid can start to 'cook' it.

4. 4

   Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates thoroughly and oil them generously to prevent sticking.

5. 5

   Carefully place the marinated fish fillets on the preheated, oiled grill. Grill for 4-6 minutes per side, depending on the thickness of your fish, until it's opaque throughout and flakes easily with a fork.

6. 6

   Transfer the grilled fish to a serving platter. Garnish generously with fresh chopped cilantro and serve immediately with lemon wedges.

Chef's Tips

• 💡For best results, use firm white fish that holds up well to grilling. If using a delicate fish, consider grilling in a grill basket.
• 💡Do not over-marinate fish, especially with acidic marinades, as it can break down the texture and make it mushy.
• 💡Make sure your grill grates are very clean and well-oiled before placing the fish to prevent it from sticking and tearing apart.