Grilled fish recipe is Indian flavours and spices that penetrate deep into the fish making it juicy & succulent from inside & beautifully charred on the outside.
Clean and wash the whole fish in cold water. Pat dry with a kitchen paper towel.
With a sharp knife, make a few diagonal gashes about ½-inch deep on each side of the fish.
Rub the marinade well on fish to coat the inside of the fish and the incisions as well, especially in the slits.
Place the ingredients under “Stuffing for fish cavity” inside the body cavity of the fish. Cover and let refrigerate for at least one hour.
Place the fish in a grill basket if you have one. Otherwise you can grill it directly.
Preheat the grill. Place the grill basket with the fish (or the fish directly) on the grill and close it.
Brush the fish with oil using a pastry brush & sprinkle garam masala powder while cooking.
Grill for 8 to 10 minutes on each side until cooked and beautifully charred.
Notes:
The first rule to remember is, fish cooks very fast over direct heat. You need to retain flavours and juice in the grilled fish, so get it off the grill after a few minutes.
Make sure you brush the fish with a little oil before starting so that it doesn’t stick.
Always preheat the grill for ten minutes before putting the fish under it so that you get a good sear mark.
Do not place the fish right at the centre of the grill (the hottest part).
Place it more towards the edge.
For good presentation, grill the first side of the fish a little longer than the second. It gives the fish nice sear marks plus, it prevents the fish from sticking to the grill.
The amount of grilling time for different fish varies as per the thickness and size of it. Usually white fish needs less cooking time.
To check doneness, just poke it slightly with a fork… if it’s done the meat will flake easily and appear thick.