Indian Tandoori-Spiced Grilled Red Drum with Mint Yogurt

Ingredients

• 450 g red drum fillets
• 200 g plain Greek yogurt (2%)
• 10 g fresh mint, chopped
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 450 g cauliflower florets
• 1 tsp tandoori-style spice blend (optional, extra)(optional)

Instructions

1. 1

   Preheat grill to medium-high and set a grill-safe rack or lightly oil the grates. In a bowl, mix 1 tbsp olive oil, lemon juice, garlic, ginger, cumin, coriander, turmeric, smoked paprika, cayenne, salt, and black pepper. Stir in 3/4 of the Greek yogurt to make a thick tandoori-style paste.

2. 2

   Pat the red drum dry. Rub the fish with the spice-yogurt paste. Let it sit while you prep the cauliflower (about 10 minutes).

3. 3

   Toss cauliflower florets with the remaining 1 tbsp olive oil and a pinch of salt and pepper. Spread on a sheet pan and roast under high heat (or on the grill with indirect heat) until tender and lightly browned, about 10 minutes.

4. 4

   Grill the red drum over direct heat, 3–4 minutes per side (total ~14 minutes including the roasting window), until the fish flakes easily and reaches safe doneness.

5. 5

   Make the mint yogurt: mix the remaining Greek yogurt with chopped mint and a squeeze of lemon juice, then adjust salt to taste.

6. 6

   Serve the grilled red drum with roasted cauliflower and spoon the mint yogurt over the fish and/or alongside.