Indian Tandoori-Style Yogurt Grilled Red Drum Half Shell

Ingredients

• 450 g red drum (fish fillet or skin-on portions)
• 200 g plain Greek yogurt (2% or whole)
• 2 tbsp lemon juice
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground paprika
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup cucumber (finely diced)
• 150 g plain Greek yogurt (for raita)
• 1/4 tsp ground cumin (for raita)
• 1 tbsp lemon juice (for raita)
• 2 tbsp fresh cilantro (chopped)(optional)
• 1/4 tsp kosher salt (for raita)

Instructions

1. 1

   Prep (30 minutes total): Pat the red drum dry. In a bowl, mix Greek yogurt, lemon juice, turmeric, cumin, garam masala, paprika, garlic, ginger, salt, and black pepper into a smooth marinade.

2. 2

   Coat the fish evenly with the yogurt-spice mixture. Cover and refrigerate while you prep the raita and grill setup (you can keep it chilled until ready to cook).

3. 3

   Make cucumber raita: In a bowl, stir together diced cucumber, Greek yogurt, cumin, lemon juice, cilantro (if using), and salt. Refrigerate until serving.

4. 4

   Preheat the grill to high heat (about 450–500°F / 232–260°C). Lightly oil the grates. Grill the fish with the yogurt coating facing down first, then flip once: cook 6 minutes per side (12 minutes total) until the fish flakes and the surface looks lightly charred and set.

5. 5

   Rest the fish 2–3 minutes, then serve immediately with cucumber raita.