Indian Tandoori-Style Yogurt-Spice Grilled Red Drum

Ingredients

• 1.0 lb red drum fillets (or half-shell red drum), skin-on
• 3/4 cup plain nonfat Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1.5 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp ground Kashmiri chili powder (or mild chili powder)
• 1/2 tsp garam masala
• 1 tsp neutral oil (for grill grates)
• 1 cup cucumber, grated and squeezed dry
• 1/2 cup plain Greek yogurt (for raita)
• 1/4 tsp ground cumin (for raita)
• 1/4 tsp kosher salt (for raita)
• 1 tbsp fresh mint, chopped (optional)(optional)
• 1 tbsp fresh cilantro, chopped (optional)(optional)

Instructions

1. 1

   Prep (35 minutes total): Pat the red drum dry. In a bowl, mix Greek yogurt, lemon juice, ginger, garlic, 1 tsp salt, cumin, coriander, turmeric, smoked paprika, chili powder, and garam masala until smooth.

2. 2

   Coat and marinate: Rub the marinade all over the fish. Rest at room temperature for 10 minutes while you preheat the grill (or grill pan) to medium-high; then continue resting while you prep the raita.

3. 3

   Make raita: In a bowl, stir together grated-squeezed cucumber, 1/2 cup Greek yogurt, remaining 1/2 tsp salt, and cumin. Fold in mint/cilantro if using. Refrigerate until serving.

4. 4

   Cook (16 minutes total): Lightly oil the grill grates. Grill the fish 8 minutes with the lid closed, then carefully flip (or reposition if skin-on) and grill another 8 minutes until the thickest part flakes and reaches safe doneness.

5. 5

   Serve: Rest the fish 3 minutes, then serve with cucumber raita on the side.