Grilled fish is a healthy protein dish. In spite of it having a high nutrition quotient, it aces in the taste and appearance department too!
In this recipe, I’m also sharing my secret sauce for the marinade. This one can be used for multiple dishes, not just for fish.Jump to Recipe
The marinade for the grilled fish
The ingredients of the marinade include my vinaigrette that I always stock in my fridge. In addition, it has the Hoisin sauce, marjoram, black salt and olive oil. I suggest that every busy cook should keep these in the pantry, so as to whip up a marinade in seconds.
Once you have these essentials, it is just a matter of mixing in the ingredients to make your marinade. Overnight marination is the best, but try to let it marinate for at least four hours.
Choosing the fish
I am using cat fish in this recipe video. But you can go for fish fillets from any common white fish. Cod, yellow fin tuna, Indian Bass are all good options.
Cooking the fish
While I use the halogen oven to grill me fish, you have the choice of other methods too.
You could use the air fryer. Or the grill in your oven (at 230 °C ). In fact, I have also used my stove top on various occasions, and it works well.
Remember, the fish is marinated, hence it requires very quick burst of heat to get cooked. Any more than 5 minutes and it may just become hard, chewy and dry.
You can always pop it back in the oven if you want it well-done.
Serving suggestion for the grilled fish
Grilled fish will go well with crisp greens, hung curd dips with walnuts, mayonnaise, spicy sauces and potato wedges.
Link to the video recipe
Grilled FishCourse: MainCuisine: WesternDifficulty: Easy
1 1/2 tbsp Vinaigrette dressing
1 tbsp Hoisin Sauce
1 tsp paprika
1 tsp marjoram
1 tsp black salt
1 tbsp olive oil
1 tbsp pepper corns, powdered
400 g fish fillet
- Mix all the ingredients for the marinade.
- Smear on the fish fillets.
- Pierce the fillets all over and turn it around till it is well-coated.
- Marinate overnight or at least 4 hours.
- Grill or cook till done at 230 °C for 4-5 minutes on each side. In the halogen oven, use the setting for fish.
- Baste with oil at regular intervals.
- Do not over-cook. You can always pop it back into the oven if you need to cook more.