Spiced Tawa Fish — Griddle-Seared Indian Fillet
Fish fillets seasoned with warming spices and seared on a screaming-hot griddle until crispy outside and tender inside. Ready in under 20 minutes with a showstopping crust.
- Total time
- 18 min
- Servings
- 2
- Calories
- 245
- Protein
- 32g
Ingredients
- 2 fillets (6 oz each) firm white fish fillets (cod, halibut, or haddock)
- 1 tbsp ginger-garlic paste
- ½ tsp Kashmiri chili powder
- ½ tsp cumin seeds
- 1 whole lemon (juiced + 1 wedge for serving)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp neutral cooking oil
Instructions
- 1
Pat fish fillets dry with paper towels. Season both sides with salt, black pepper, and ginger-garlic paste.
- 2
In a small bowl, toast cumin seeds in a dry skillet over medium heat for 1 minute until fragrant, then grind coarsely.
- 3
Heat oil in a cast iron griddle or heavy skillet over medium-high until it shimmers, about 1 minute.
- 4
Dust fish with cumin and chili powder. Sear fillets 3–4 minutes per side without moving—skin side first if present.
- 5
Squeeze lemon juice over fish in the last 30 seconds of cooking. Surface should look golden and edges curl slightly.
- 6
Plate immediately. Garnish with cilantro and a lemon wedge.
Tools you’ll need
- cast iron griddle or 12-inch heavy skillet
- small bowl
- paper towels
- microplane or spice grinder (optional, for cumin)
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