Tawa Fish with Crispy Onion Salad
Spiced fish fillets seared on a griddle until golden, served with tangy onion salad and fresh lemon. Ready in 20 minutes with bold Indian flavors and minimal cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 36g
Ingredients
- ¾ lb firm white fish fillets (cod, halibut, or mahi-mahi)
- 1 medium red onion, thinly sliced
- 1 whole lemon, divided (1 half juiced, 1 half sliced)
- 1.5 tbsp ginger-garlic paste (or 1 tbsp minced ginger + 2 cloves minced garlic)
- ½ tsp kasuri methi (dried fenugreek) or Italian seasoning
- ½ tsp chili powder or Kashmiri chili powder
- ½ tsp cumin seeds
Instructions
- 1
Pat fish dry with paper towels. Rub ginger-garlic paste over both sides, then sprinkle chili powder, cumin seeds, kasuri methi, salt, and pepper evenly.
- 2
Toss sliced red onion with lemon juice and a pinch of salt. Set aside to soften, about 5 minutes.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 4
Lay fish fillets flat. Sear without moving for 3–4 minutes until the bottom edges crisp and brown.
- 5
Flip gently and cook 2–3 minutes more until cooked through. Fish should flake easily with a fork.
- 6
Plate fish, top with onion salad, and serve with lemon slices. Drizzle any pan oil over the top.
Tools you’ll need
- 12-inch skillet or griddle
- paper towels
- small bowl
- spatula
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