Sea Bass Tandoori-Style (Barbecue and Grilling)

 

                Cool, refreshing yogurt is a perfect foil for a hot summer day. This meal is fresh, fast and fabulous. Serve with couscous and grill a couple of tomato slices per person for e few minutes while you're grilling the fish. Make a double recipe of the yogurt mixture to dollop on the tomatoes. Your meal is complete.

Serves 6 to 8

• 3 lbs (1.5 kg) skinless sea bass fillets

Tandoori sauce

• 5 cloves garlic, minced
• 2-inch (5 cm) piece gingerroot, grated
• 1 cup (250 ml) plain yogurt
• ¼ cup (60 ml) olive oil
• 2 teaspoons (10 ml) ground cumin
• 2 teaspoons (10 ml) ground coriander
• 1 teaspoon (5 ml) Cayenne pepper
• 1 teaspoon (5 ml) salt

1. Prepare the tandoori sauce, in a bowl, combine all the ingredients of the sauce.
2. Rinse fish and pat dry with paper towels ; place the fish in a 13-by 9-inch glass casserole dish and pour in tandoori sauce.
3. Cover and refrigerate for at least 30 minutes for up to 60 minutes.
4. Meanwhile, prepare a hot fire in your grill.
5. Lift fish out of the sauce, discarding the sauce, and place flesh side down on the grill ; grill for 10 minutes per inch (2.5 cm) of thickness, turning once, until fish is opaque and flakes easily with a fork.
6. Serve hot.

BON APPÉTIT