Tandoors and BBQs offer an excellent, healthy way to cook seafood. In this recipe I show you how I did it in my tandoor but there is not reason you can’t cook this grilled sea bass on the barbecue.
The trick is getting the skewering right which I will show you how to do.
The marinade I used is a recipe I learned in Munnar, Kerala. It is quite spicy but can be toned down by adding more yoghurt. Personally, I like it spicy. Any unused marinade can be served, warmed as a sauce with the fish.
By the way, I hold tandoor classes at my home in North Yorkshire where you can cook in a real tandoor oven. The 4 hours classes are a lot of fun and you won’t go away hungry. For more information, please click here.
- 1 bream or sea bass per person
- 1 quantity (or more if needed) Roasted tomato chutney
- Flaky Sea Salt
- Make shallow slits on each side of the fish and smother with the marinade inside and out. The marinade, as it is is quite spicy. Stir in one or more tablespoons Greek yoghurt to taste if you prefer a milder heat.
- To skewer the fish, stick your skewer in the mouth end and guide it down the spine of the fish out the tail end. I have found that this is the best way to do it especially in a tandoor oven. I have never lost a fish that way!
- If cooking in a tandoor, skewer a potato at the end to stop the fish from sliding into the fire.
- Place your skewers either over direct heat on the bbq or into a flaming hot tandoor oven.
- Cook, turning often if on a BBQ for about five minutes. Then take the fish off or out of the heat for five minutes to drip. This is important as it will prevent flareups and also help achieve crispier skin. If you like, you could brush some more marinade on the fish at this time.
- Place it back on or in the heat to continue cooking for about five minutes. Serve immediately with some of the warmed roasted tomato chutney.