Humphead Snapper Tandoori
2 servings
45 minutes
The goby-headed lucian tandoori is a refined dish with a bright spicy flavor and tender fish texture. This recipe is inspired by Indian tandoori traditions but adapted to European cuisine. The marinade of ginger, garlic, vinegar, and spices gives the fillet a rich aroma and a slight spiciness, while grilling preserves the meat's juiciness. The dish pairs perfectly with chutney, adding fruity sweetness and refreshing contrast. The lucian's firm meat becomes soft and silky after marinating and grilling. This dish is perfect for both special dinners and cozy family gatherings, allowing enjoyment of a complex blend of flavors and aromas.
1
In a blender, mix ginger, garlic, vinegar, salt, coriander, cumin, and hot pepper until a smooth mixture forms without lumps.
- Grated ginger: 1 tablespoon
- Garlic: 4 cloves
- Vinegar: 80 ml
- Salt: to taste
- Coriander seeds: 1 tablespoon
- Caraway seeds: 1 tablespoon
- Chili powder: 1 teaspoon
2
Spread the prepared paste on the fillet and marinate in the refrigerator for 1-2 hours.
- Humphead red snapper: 200 g
3
Preheat the grill to high temperature.
4
Place the marinated fillet on foil, which should be pre-laid in the grill pan, and grill for 8-10 minutes until the fish starts to flake when pressed with a fork.
- Olive oil: 125 ml
5
Serve with chutney.
- Chutney: to taste
