Ingredients:

  • 4 (6 oz / 170 g) white fish fillets (Cod, Halibut, or Tilapia)
  • 1 tsp (5 g) salt
  • 3 tbsp (45 g) Greek yogurt, thick
  • 1 tbsp (15 g) ginger-garlic paste
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) vegetable oil
  • 1 tsp (2 g) Kashmiri red chili powder
  • 1 tsp (2 g) garam masala
  • ½ tsp (1 g) turmeric powder
  • ½ tsp (3 g) crushed black pepper
  • ¼ tsp (1 g) cumin powder

Instructions:

  1. Whisk together the Greek yogurt, ginger-garlic paste, lemon juice, oil, and all dry spices in a bowl until the mixture is a smooth, uniform orange-red paste.
  2. Pat the fish fillets bone-dry with paper towels. Season lightly with salt, then brush a thick layer of the masala paste onto all sides of the fish.
  3. Let the fillets rest in the refrigerator for 30 minutes to marinate.
  4. Preheat your grill or grill pan to medium-high heat and lightly grease with oil.
  5. Place the fillets on the grates. Sear for 4–6 minutes per side without moving them, until a mahogany-colored crust forms and the internal temperature reaches 135°F (57°C).
  6. Transfer the fish to a warm plate and let it rest for 5 minutes to allow the internal temperature to reach 145°F (63°C).