Barbecued Skewers of Fish

These fish skewers take the tandoori approach: firm white fish cubes get coated in a thick yogurt paste loaded with garlic, fresh ginger, garam masala, ground coriander, and cayenne, then left to marinate for a few hours before hitting the grill.

The yogurt marinade does two jobs. It tenderizes the fish slightly through its acidity, and it creates a thin, spiced crust that chars and crisps on the grill. That charred yogurt coating is where most of the flavor lives.

Use a firm white fish that holds together on skewers. Flaky, delicate fish falls apart over high heat. Halibut, monkfish, or swordfish all work well.

Chef Tips

• Cut the fish into uniform cubes so they cook at the same rate. Uneven pieces mean some are overdone while others are still raw in the center.
• Don’t marinate longer than 4 hours. The acid in the yogurt starts breaking down the fish proteins too much, and the texture goes mushy.
• Oil the grill grates before cooking. Yogurt-marinated fish sticks aggressively to a dry grill.
• Garnish with lemon wedges and rings of seeded green chili for a fresh, sharp contrast to the smoky spices.

Variations

• Add a teaspoon of turmeric to the marinade for a golden color and earthy warmth.
• Thread bell peppers and onion chunks between the fish pieces for a more complete kebab.
• Swap the yogurt for coconut cream for a dairy-free version with a richer, sweeter base.