Best for: Firm white fish cooked quickly over the grill.
Ajwain gives this fish tikka a distinctive herbal aroma alongside ginger, lemon, and mild chile. A grilling basket keeps the tender pieces together while they develop browned edges.
Grill: Direct medium-high heat; 425°F, with an indirect zone. Equipment: Bowl, hinged fish basket or perforated grill tray, thermometer.
Ingredients
Marinate: 20 minutes. Total: 50 minutes.
- 1 1/2 lb skinless halibut, cut into 1 1/2-inch chunks
- 1/3 cup plain whole-milk Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon neutral oil
- 2 teaspoons grated ginger
- 1 teaspoon finely grated garlic
- 1 teaspoon Kashmiri chile powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ajwain seeds, lightly crushed
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon fine table salt
- 1 teaspoon neutral oil, for basket
- 1 lemon, cut into wedges
Directions
Pat fish dry and check carefully for remaining bones.
Mix yogurt, lemon juice, 1 tablespoon oil, ginger, garlic, spices, and salt. Gently fold in fish and refrigerate for 20 minutes.
During marinating, preheat the grill to 425°F with a cooler zone. Brush the basket or tray with the remaining 1 teaspoon oil.
Arrange fish in a single layer with gaps; discard used marinade. Set the basket over direct heat.
Cook about 8–10 minutes, turning the basket once or turning tray pieces gently, until the thickest pieces reach 145°F and are opaque and flake easily.
Transfer carefully to a clean platter and serve immediately with lemon wedges.
Grilling tip: Use thick, firm fish pieces so the outside can brown before the center overcooks.
