Grilled Fish Tikka

Meaty chunks of fish seared on the grill, revealing pearly flesh under a glowing spice crust. The scent of roasted cumin and lime hits the nose right off the heat.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 291
• Protein: 31 g
• Carbs: 13 g
• Fat: 12 g

Ingredients

• 600 g Atlantic cod ( cut into large cubes )
• 150 g yogurt Indian ( smooth )
• 2 tbsp Lime juice
• 3 piece Garlic ( minced )
• 1 tsp Ginger ground
• 1 tsp Turmeric powder
• 1 tsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp garam masala
• 1 pinch Hot pepper en poudre
• 1 piece Red onion ( in squares )
• 1 piece Red bell pepper ( in squares )
• 2 tbsp ghee ( melted for cooking )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( peeled and finely grated )
• 1 tsp Chaat Masala ( for final dusting )

Instructions

1. Marinade base

   In a mixing bowl, whisk the Indian yogurt with lime juice, minced garlic, ground ginger, grated fresh ginger, and all the spices. The paste should be thick, smooth, and an intense orange-red.

2. Fish preparation

   Cut the cod into regular 3 to 4 cm cubes. The flesh must be firm enough to hold on the skewers.

3. Marinating

   Dip the fish into the marinade. Mix gently by hand to coat each side without breaking the flesh. Cover with plastic wrap and let rest in the fridge so the flavors penetrate to the core.

4. Assembly

   Cut the onion and peppers into squares. Thread onto skewers, alternating vegetables and fish. Do not pack too tightly to allow heat to circulate.

5. High-heat cooking and finishing

   Heat the grill or a pan with ghee. Sear the skewers over high heat. The crust should char and color quickly while the fish remains juicy. As soon as they come off the heat, sprinkle generously with chaat masala for that umami touch.

Chef's tips

• Don't overcook the fish; it should stay pearly at the center to keep its juices.
• Drizzle with melted ghee at the end for shine and richness.
• If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Storage

Eat immediately after cooking. Reheated fish loses its tender texture.