Tikka-style fish

Recipe uploaded by

Sara Buenfeld

6 ratings

Recipe by Sara Buenfeld

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1. Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix the ginger and garlic, season with salt, then rub all over the fish.
2. Mix the yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook.
3. TO BARBECUE: Cook straight on the rack (or on foil if you are afraid of it sticking) for 6-8 mins each side for the whole fish, or 3-4 mins for the tuna steaks. Cooking time will depend on how hot your barbecue is when you start.

Per serving

266 kcalories, protein 39g, carbohydrate 4g, fat 11 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.67 g

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Ingredients

• 2 tbsp finely grated fresh root ginger
• 4 garlic cloves , finely grated or crushed
• 2 whole sea bream or red snapper (about 900g/2lb each) or 6 fish steaks like tuna
• 6 tbsp plain yogurt
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 tsp mild chilli powder
• 3 tsp cumin seeds

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 16 mins

Low-fat

Ingredients

• 2 tbsp finely grated fresh root ginger
• 4 garlic cloves , finely grated or crushed
• 2 whole sea bream or red snapper (about 900g/2lb each) or 6 fish steaks like tuna
• 6 tbsp plain yogurt
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 tsp mild chilli powder
• 3 tsp cumin seeds

Per serving

266 kcalories, protein 39g, carbohydrate 4g, fat 11 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.67 g

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