We have always wanted to document the process of grilling the fish we catch. Besides the fun of cooking outdoors, grilling fish on coals adds a range of flavours & textures, otherwise not achieved when done on a pan or in an oven.
Grilling fish is a delicate process, especially keeping the crispy skin intact.
Here is a step-by-step guide to help in grilling your fish to perfection!

Grilled fish recipe
Ingredients
Fresh Fish cleaned and gashed – 1.5 Kg ( we have used a Threadfin salmon (locally called Ravas)
Spice mix of
Garlic – 10-12 Cloves (finely chopped)
mint leaves – 4-5 sprigs (finely chopped)
Red chilly flakes – 2 teaspoons
Lemon – 2 nos, sliced
Coriander leaves and mint for stuffing
Salt and pepper
Olive oil- 50ml

Method
Marinate the fish with salt, pepper and turmeric.
Then mix chopped garlic, chopped mint leaves and red chilli flakes in olive oil and mix well.
Apply this mixture to the fish inside out
Then stuff the fish with sour lime slices and mint/coriander leaves
Dab with little rice flour before placing it on the grill to avoid sticking to the grill.
Depending on the size of the fish, your grilling time will vary from 10-15 minutes on each side.
Do not be in a hurry to flip your fish. After the side on the coals is cooked completely, the skin will automatically detach itself from the grill.
Keep checking the fish by gently lifting it from the sides before you decide to flip it.
Serve with the garnishing of your choice.
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Hope you have fun grilling your fish!

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