Barbecue-grilled barramundi with tandoori yogurt marinade

Ingredients

• 1 kg of sea bass (large pieces or whole)
• 3 tablespoons of lemon juice, plus a little extra for serving
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 teaspoon of red chili powder
• 1 teaspoon of Kashmiri chili powder (for color)
• ½ teaspoon of turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of ground cilantro
• ½ teaspoon of garam masala
• 1 tablespoon of tandoori masala
• 3 tablespoons of plain yogurt
• 2 tablespoons of mustard oil
• 2 tablespoons of oil, for brushing
• 1 tablespoon of green chili paste
• salt
• Wood charcoal, for grilling and smoking
• Onion, lemon, and cilantro rings, for serving

Clean the fish and make 2 to 3 deep cuts on each side, all the way to the edge.

In a large bowl, combine the yogurt, ginger paste, garlic paste, and green chili paste, all the spices, mustard oil, lemon juice, and salt.

Marinate the fish, ensuring the marinade penetrates the cuts and belly. Let it marinate in the refrigerator for 4 to 6 hours, or overnight.

Take the fish out of the refrigerator 30 minutes before cooking, and start the charcoal: it’s ready when it’s covered in white ash.

Grease the grill and the fish. Sear for 2-3 minutes over high heat, then cook over medium heat.

Turn the fish over every 4 to 5 minutes, while basting it with oil or marinade: this should take a total of 20 to 25 minutes. The fish is cooked when the flesh is opaque and flakes easily.

For a smoky flavor, place a small bowl with hot coals near the fish, pour a few drops of oil into it, and cover for 2 minutes.

Drizzle with lemon juice and serve with onion slices, lemon wedges, and cilantro.