BBQ Tandoori Whole Fish

Tandoori Whole Fish

BBQ Tandoori Whole Fish

  • Prep Time45 min
  • Cook Time15 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Whole Fish

  • 2 whole bream or sea bass, cleaned
  • 1 tbsp garlic and ginger paste
  • 4 tbsp white wine vinegar
  • 1 tsp rapeseed oil
  • 1 tsp chilli powder
  • 2 tbsp tandoori masala (see separate
  • recipe sheet)
  • 1 tsp garam masala (see separate
  • recipe sheet)
  • 1½ tbsp plain yoghurt
  • 1 lemon, quartered
  • Salt

Method

Preparing the BBQ Tandoori Whole Fish

1

Make shallow slits on each side of the fish.

2

Put the garlic and ginger paste, vinegar, oil, chilli powder, tandoori masala, garam masala and yoghurt in a bowl and whisk into a marinade. Season with salt to taste then rub the marinade all over the fish, inside and out, and leave to marinate for about 30 minutes.

3

Meanwhile, prepare your barbecue for direct grilling.

4

Remove the fish from the marinade and place in a metal grill fish basket, or thread a couple of skewers through to hold it in place. Cook, turning regularly, until the skin is nicely charred and the fish is cooked through.

5

Serve with a squeeze of lemon.

Recipe kindly supplied from The Curry Guy by Dan Toombs, published by Quadrille Publishing. Photography © Kris Kirkham Purchase the book from Amazon: http://amzn.eu/dWSu1Oc

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BBQ Grilled Sardines

BBQ Grilled Sardines

BBQ Grilled Sardines

  • Prep Time35 min
  • Cook Time5 min
  • Total Time40 min
  • Yield2 Servings

Ingredients

For the BBQ Grilled Sardines

  • 8 whole sardines de-scaled & gutted
  • 1 lemon
  • 1 tsp salt
  • 4 Tbs Harissa paste
  • Moroccan style Couscous
  • 400ml extra virgin olive oil
  • 2 Tbs balsamic vinegar
  • 1 Tbs Olive oil
  • Wholemeal bread (uncut loaf)
  • 1 x small Red chilli thinly sliced
  • 1 Tbs coriander leaves finely chopped
  • Mixed Salad leaves
  • 5 Tbs Greek style yoghurt

Method

Preparing the BBQ Grilled Sardines

1

Start the BBQ and setup for direct cook. About ¾ chimney of briquettes or charcoal. A gas BBQ can also be used here cooking direct over the burner.

2

In a small bowl add 2 Tbs Harissa paste and a 1 tsp of olive oil, give it a mix. Coat each side of the sardines.

3

In two small ramekins split the Greek style yoghurt and add a Tbs of harissa paste on top of each. Start preparing the couscous.

4

Using two tapas style ramekins (or whatever you have to hand), add the balsamic vinegar then add the extra virgin olive oil. Cut the wholemeal bread into chunky batons.

5

Place the sardines in a fish rack if you have one (helps to turn the fish without sticking to the grates), or place direct on the grates. Lightly grease the grates with a little oil if not using a fish rack. Sprinkle a little salt over the sardines.

6

Cook the sardines over direct heat for 2-3 minutes per side or until cooked through. Internal temperature should be 60°C/140°F.

7

Cut the lemon in half and grill direct for a few minutes until lightly charred.

8

Place the couscous on a serving platter, top with 4 sardines, add some chopped red chilli and coriander, add some salad leaves and the bread.

9

Finally place the dipping harissa/yoghurt combo and the extra virgin olive oil /balsamic vinegar dipping oil for the bread onto the platter.

10

Squeeze the grilled lemon over the sardines and enjoy!

Recipe from BBQ Stu follow him on Twitter @Graboid456

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