Raw Goan Fish, ready for foil and grilling

Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

One 2-pound (1 kg) firm fish, such as pickerel, trout or red snapper, cleaned and scaled – I used pink salmon
about ¼ cup (60 ml) vegetable oil
about 8 fresh curry leaves – I didn’t know where to use these, so I skipped it
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml/18 gm) fine sea salt
½ cup (120 ml/110 gm) Fresh Green Chile Chutney, plus extra to serve as a condiment

Preheat your grill or start your charcoal.

Wash and dry the fish. Cut slits every three to four inches along each side of the fish.  Grease a large stretch of foil 3 tablespoons (45 ml) of the oil.

Goan Fish, fresh off the grill with lots of juice!

Rub the fish inside and out with the lime juice, then with the salt. Stuff some of the chutney into the slits you made, and put the rest in the belly cavity. Place the fish on the oiled foil and rub the remaining oil over it. Wrap the fish tightly, using more foil if necessary.

Move your charcoal to one side of the grill or turn off the heat on one side of your grill.  Place your foiled fish on the “off” side and close the lid.  Grill 20-30 minutes, depending on the size of your fish (10 minutes per pound), keeping the heat at 400F or above.  Depending on the size of your grill, you may need to rotate your fish halfway through.