Grilled Whole Parrot Fish

    Ingredients:

  • 1 whole fish parrot fish, around 2-4 lbs (ask our seafood department to order for you, we do not carry on a regular basis)

  • 3 tsp chili powder

  • 2 tsp salt

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin powder

  • 1/2 tsp garlic paste

  • 1 tsp tandoori masala spice mix

  • enough lemon juice to make spices into a semi-thick paste

Instructions:

  • De-scale and trim the fins and tail. Wash the fish thoroughly with water. Drain and pat the fish dry. Make 2-3 slits on the fleshy part of the fish, on both sides at 2-3 inch intervals. This helps your fish cook thoroughly.

  • Mix salt, chili powder, garlic, turmeric, cumin, tandoori and lemon juice to form a paste. Rub the spice mix on the exterior and interior of the fish making sure to rub into the slits. Allow to marinate for an hour.

  • Heat grill to high. While pre-heating, brush the fish with oil. Brush oil (carefully) on grill grates using tongs and a towel.

  • Grill 12-15 minutes each side flipping very gently with two spatulas to not break the fish.

  • When done, remove the fish and again gently pry it off the grill and place on your serving platter. Garnish with slices of lemon or lime.

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