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Indian Fish Grill 2

Serves 4 to 6 Entree seafood, Fish

Indian Fish Grill 2

Indian Fish Grill 2 is a humble yet celebratory dish that finds its place in home kitchens across India, especially during family gatherings or festive occasions. This version stays true to the way Indian family cooks prepare it, with salt judged by hand and a generous use of olive oil to enhance the natural flavors of the fish. It’s a dish that speaks to the essence of Indian home cooking, where the focus is on sharing and togetherness at the table.

The dish offers a satisfying balance of zesty lemon and aromatic herbs, with a subtle kick from freshly cracked black pepper. The olive oil envelops the fish, creating a luscious texture that melts in the mouth, while the fine sea salt enhances the fish's inherent sweetness. It’s a dish that invites you to gather around and savor each bite, celebrating the simplicity and depth of Indian culinary traditions.

Ingredients

  • 2whole fish
  • 2 tbspolive oil
  • lemon — sliced
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the fish thoroughly. Rinse each fish under cold running water to remove any scales or impurities. Pat them dry with paper towels to ensure the skin crisps up well during cooking.
  2. In a small bowl, mix 2 tablespoons of olive oil with a generous squeeze of lemon juice. Add finely chopped herbs of your choice, such as cilantro or mint, along with a pinch of fine sea salt and freshly ground black pepper. This mixture will serve as both a marinade and a basting sauce.
  3. Rub the oil and herb mixture all over the fish, ensuring it coats both the exterior and the cavity. Let the fish sit for about 10 minutes to absorb the flavors. This brief marination helps infuse the fish with the aromatic herbs and lemon.
  4. Heat a large, heavy-bottomed skillet or grill pan over medium-high heat. Add a little olive oil to the pan to prevent sticking. Once the oil is shimmering, place the fish in the pan.
  5. Cook the fish for about 3-4 minutes on each side. The fish is done when the flesh turns opaque and flakes easily with a fork. The skin should be golden brown and slightly crisp.
  6. Carefully remove the fish from the pan and place it on a serving platter. Taste a small piece of the fish for seasoning and adjust with more salt if necessary. Serve immediately with extra lemon wedges on the side for squeezing over the fish.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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