Indian Tandoori-Spiced Grilled Red Drum with Mint Yogurt (No Sugar)

Ingredients

• 450 g red drum fillets
• 170 g plain Greek yogurt (unsweetened, 0% or 2%)
• 2 tbsp lemon juice
• 2 tbsp fresh mint, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp ground cayenne pepper
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 lemon lemon wedges(optional)

Instructions

1. 1

   Prep (35 minutes total): Pat the red drum dry. In a bowl, mix Greek yogurt, lemon juice, garlic, ginger, cumin, coriander, smoked paprika, turmeric, cayenne, salt, and black pepper until smooth.

2. 2

   Coat the fish: Place fillets in a shallow dish and spread the yogurt-tandoori marinade over all sides. Cover and refrigerate for 20 minutes (keep remaining time for prep/heat-up).

3. 3

   Preheat and oil: Preheat a grill to medium-high (about 450°F / 232°C). Lightly oil the grates with olive oil on a folded paper towel or brush.

4. 4

   Grill (16 minutes total): Grill fish 4–5 minutes per side, until it flakes easily and reaches 145°F / 63°C in the thickest part. If thicker, add 1–2 minutes per side as needed.

5. 5

   Finish: Transfer to plates and spoon over any remaining mint yogurt. Garnish with chopped mint and serve with lemon wedges.