Grilled Fish Commercial Recipe | Restaurant Style BBQ Grilled Fish | Grill Fish Without Skin

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based option, while chicken is more affordable.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color without the heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley adds freshness, while green onions are more economical.

Start by cleaning the fish and removing the skin.

Weigh the fish; here, I have two fish weighing approximately 1 kg each.

Rub salt and ajwain on the fish and let it rest for 8 hours.

Prepare the marinade by mixing 2 tablespoons red chili powder, 1 tablespoon coriander powder, 2 tablespoons garam masala, 1 teaspoon turmeric powder, 3 tablespoons garlic powder, and 1 tablespoon cumin powder in a bowl.

Add ½ cup cooking oil and 4 tablespoons lemon juice to the spice mixture and mix well to form a paste.

Apply the marinade generously on both sides of the fish, especially on the flesh side.

Let the fish marinate for 8 to 10 hours; if in a hurry, 2 to 3 hours is sufficient.

After marination, place the fish on a grill preheated with charcoal.

Cook the fish for about 35 to 40 minutes, flipping it occasionally to ensure even cooking.

Once the fish is cooked, carefully peel off the skin using a knife to avoid breaking the fish apart.

Apply cooking oil on all sides of the fish while cooking to keep it moist.

After cooking, squeeze lemon juice on the fish and sprinkle chaat masala on the skin side.

Cooking Techniques

Equipment Needed

Spice Level: