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
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.