Indian Tandoori-Style Grilled Fish with Sesame and Lime

About This Recipe

This dish draws on the tandoori marinating technique — yogurt mixed with ginger-garlic paste and a blend of ground spices — applied to fish rather than the more common chicken or paneer. The yogurt's acidity tenderizes the fish quickly while the spice paste clings to the surface, so a short marinating time is enough, unlike red meat which benefits from hours. Sesame seeds aren't traditional in tandoori marinades, but toasted and scattered over the finished fish, they add a nutty crunch that plays well against the char from grilling and the bright acidity of lime squeezed on just before serving. High, direct heat is essential here — a hot grill or a screaming-hot cast iron pan sears the marinade into a slightly blackened crust in a couple of minutes per side without overcooking the delicate fish underneath. Served with extra lime wedges and a simple onion salad, this makes a fast, high-flavor dinner that leans on Indian marinating technique while staying light enough for a weeknight.

Ingredients

Serves 4

• 600 gfirm white fish fillets (halibut or snapper)
• 0.5 cupplain yogurt
• 1 tbspginger-garlic paste
• 1.5 tspkashmiri chili powder
• 1 tspground coriander
• 0.5 tspturmeric
• 1 tspgaram masala
• 1 tbsplime juice, plus extra for serving
• 2 tbspmustard oil or vegetable oil
• 1 tspsalt
• 2 tbspsesame seeds, toasted
• 1 wholered onion, thinly sliced, for serving

Instructions

1. 1

   Make the marinade

   Whisk yogurt, ginger-garlic paste, chili powder, coriander, turmeric, garam masala, lime juice, oil, and salt together until smooth.

2. 2

   Marinate the fish

   Coat the fish fillets thoroughly in the marinade and refrigerate 20-30 minutes — no longer, since the yogurt's acid can start to break down delicate fish if left too long.

3. 3

   Heat the grill or pan

   Preheat a grill or well-oiled cast iron skillet over high heat.

4. 4

   Cook the fish

   Grill or sear the fish 3-4 minutes per side, until charred at the edges and just cooked through (opaque and flaking easily).

5. 5

   Finish and serve

   Scatter toasted sesame seeds over the fish, squeeze fresh lime over the top, and serve with sliced red onion.

Variations

• •

  Use paneer instead of fish for a vegetarian version with the same marinade and grilling technique.

• •

  Add a pinch of ajwain to the marinade for a more traditional tandoori aroma.

• •

  Finish with a drizzle of mint-cilantro chutney instead of just sesame and lime.

Storage

Best eaten fresh; grilled fish doesn't reheat well since it dries out and toughens. If needed, refrigerate up to 1 day and reheat gently, covered, in a low oven.

Frequently Asked Questions