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Indian Perch

Barbecue.Master's picture
Ingredients
  Perch fillets/Snapper fillets / snapper steaks 6 Pound (4 Pieces, 1 1/2 Pound Each)
  Lemon juice 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
For marinade
  Onion 1 Small, coarsely chopped
  Fresh ginger root piece 1 Small, peeled and sliced
  Garlic 2 Clove (10 gm)
  Turmeric 1 Teaspoon
  Curry powder 1 Teaspoon
  Dried chilies 4 , chopped
  Ground cinnamon 1 Pinch
  Ground cloves 1 Pinch
  Vegetable oil 1 Tablespoon
  Water 1 Tablespoon
Directions

Rinse fish well and pat dry.
With a sharp knife, cut diagonal slashes in flesh.
Rub fish with lemon juice and salt.
Place fish on a double thickness of aluminum foil and set aside.
Place all marinade ingredients in a blender.
Blend to make a smooth paste.
Rub paste into fish.
If any paste remains, spoon over fish.
Wrap fish in the aluminum foil and let sit for 1 hour.
Place wrapped fish on barbecue grill over hot coals.
Cook 10 minutes.
Turn fish over carefully and cook another 7 minutes.
Open foil to let some of the juices evaporate and cook a further 3 to 4 minutes.

Recipe Summary

Cuisine: 
Indian
Method: 
Barbecue
Ingredient: 
Cinnamon
Interest: 
Gourmet

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