Fish Tikka
Tender white fish marinated in a yogurt-based spiced paste, then grilled until charred and flaky. Bright, warming Indian flavors with a smoky char—ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 242
- Protein
- 32g
Ingredients
- ½ cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp kashmiri chili powder
- 1 tbsp lemon juice
- ½ tsp salt
- 2 fillets white fish fillets (halibut, cod, or mahi-mahi), 6 oz each
- 2 tbsp olive oil
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Whisk together yogurt, ginger-garlic paste, garam masala, cumin, chili powder, lemon juice, and salt in a bowl until smooth.
- 2
Pat fish fillets dry with paper towels. Coat both sides evenly with the marinade.
- 3
Refrigerate for 20 minutes, or up to 2 hours for deeper flavor.
- 4
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Slide fish into the skillet without moving. Sear 4 minutes until the bottom is golden and edges look opaque.
- 6
Flip carefully and sear the other side 3–4 minutes until flesh is opaque throughout and flakes easily.
- 7
Transfer fish to a plate. Scatter cilantro over the top.
- 8
Serve hot with lemon wedges, cucumber salad, or rice on the side.
Tools you’ll need
- medium bowl
- whisk
- paper towels
- 12-inch skillet or non-stick pan
- fish spatula or flexible metal spatula
- plate
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