Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Tikka-style fish
Serves 6
Easy
Prep:
Cook:
Perfect for the barbecue - but don't let that stop you using the oven if the typical English weather arrives - use whichever fish you prefer
Skip to ingredients
- 2 tbsp finely grated fresh root ginger
- 4 garlic clovesfinely grated or crushed
- 2 whole sea breamor 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 seed
Nutrition: per serving
- kcal266
- fat11g
- saturates2g
- carbs4g
- sugars1g
- fibre0g
- protein39g
- salt0.67glow
Method
step 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.
step 2
Mix the yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook.
step 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.
