Grouper Tandoori

I am a very big fan of tandoori cooking. The method focuses upon a round oven, made of bricks, clay or metal, fueled by a charcoal or wood fire.  The tandoori oven utilizes that fire to cook using radiant heat and hot-air convection cooking. But, my love of tandoori cooking goes beyond the cooking method.  It goes to the masala and the marinade, as well as how they work together when the protein goes into the oven and comes out with the red hues and the crispy edges.

The foodie in me wants to get a tandoor oven, but I can't bring myself to purchase one.  (I realize that one could probably get a big green egg to "recreate" the experience, but those are just as or even more expensive.) The lack of a tandoor oven leaves me with two options: (1) eat out at Indian restaurants more often, which I don't mind; and (2) do the best with what I have, which is also okay.  But, cranking up a gas grill or using the broiler in the oven does not do justice for a tandoori recipe.

Nevertheless, I found myself considering a tandoori recipe when I was searching the Internet. At the time, I was on vacation. I had went to a local seafood market and purchased a couple pounds of grouper.  I needed a recipe and I wanted to do something different. I found a recipe for Tandoori Fish. This recipe was not only different, but presented a challenge given the state of the appliances and the grills at the rental house. Nevertheless, it was a challenge that I was willing to take. And, it was well worth it.

Grouper and fillets (source: Citarella)

There are a couple of reasons that explain why grouper is a great candidate for a tandoori recipe. The fillets are mild in taste, which provide a great tableau for the masala or spice mixture.  The fish allows for the spices -- which include garlic, ginger, chiles, coriander, and black pepper -- to shine through in the final dish. Grouper fillets also have a high oil and moisture content, which enables them to withstand the heat of the cooking process without drying out. (This is very important, because it allows for some room for error if one accidently overcooks the fish.) The result is a reddish fillet that produces large, buttery, spiced flakes that are very delicious.  

It was the perfect combination of recipe, cooking process and ingredients that resulted in a very tasty dish. For someone who traditionally orders tandoori chicken or lamb, this recipe has opened up my mind to using fish for this dish. If only I could find grouper close to home. 

GROUPER TANDOORI

Recipe adapted from Raj's Kitchen

Serves 3-4

Ingredients:

• 1 pound of firm fish
• 3/4 cup of thick plain yogurt
• 1/4 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1/4 teaspoon green chile paste
• 1/4 teaspoon red chile powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon coriander powder
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 small onion, thinly sliced into rings, for garnish
• 1 small green bell pepper, thinly sliced, for garnish
• 1 lime cut into wedges, for garnish
• Springs of cilantro, for garnish

Directions:

1.  Prepare the marinade. In a medium bowl, add yogurt, garlic paste, ginger paste, green chile paste, red chile powder, ground black pepper, salt, coriander powder, lime juice and olive oil.  Mix until all ingredients are combined well.  Add fish pieces to the yogurt marinade and gently rub the marinade into the fish.  Leave in the refrigerator for at least 1 hour or overnight. 

2. Bake the fish. Preheat the oven to 350 degrees Fahrenheit. Line a baking dish with foil and lightly spray with oil.  Turn the fish over frequently to prevent it from sticking.  Cook fish for about 10-12 minutes or until fully cooked. 

3.  Finish the dish.  Garnish with onion rings, green pepper, lime and coriander sprigs. 

ENJOY!