BBQ fish is one of a flamboyant way of entertaining-summer or winter. This dish being not searingly hot,provides great satisfaction for those who enjoy cooking with exotic combination of ingredients. This is light and delicious and though there is the usual last minute cooking, a lot of preparation can be done in advance. This BBQ fish is so substantial and full of flavor,you'll be surprised if your guests don't notice the absence of meat in your BBQ party! The best part is this recipe is ideal for all seasons.
Ingredients
| 8 steaks | Snapper, or use snapper cutlets (Main) |
| 2 Tbsp | Mango chutney |
| 2 Tbsp | Minced ginger |
| 2 Tbsp | Vegetable oil |
| 1 tsp | Garam masala |
| 1 tsp | Ground cumin |
| ¼ tsp | Chilli powder |
| 2 Tbsp | Lime juice |
| 2 cloves | Minced garlic |
| 1 cup | Mango, chopped |
| 200 g | Plain yoghurt |
| 1 tsp | Grated ginger, EXTRA |
| 1 tsp | Salt, or to taste |
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Directions
- Combine chutney, 2 tbsp ginger,oil,garam masala,cumin,chili powder,lime juice and garlic in a bowl,mix well. Spread over both sides of fish cutlets,stand 30 minutes at room temperature.
- Barbecue or grill until browned on both sides and cooked through,baste with remaining mixture as it cooks. Puree chopped mango in processor,place in bowl with yogurt and extra ginger,mix well,serve as sauce. Serve over hot steaming rice and some mango pieces if desired.
- TIP/NOTE: Marinate fish in chutney glaze overnight if desired.Keep covered and refrigerated. This recipe is ideal for all seasons! Adjust the measurements of ingredients and the amount and fish cutlets according to your needs.
