There is something so satisfying about a perfectly grilled fish, especially on days when you crave a meal that feels both light and deeply flavorful. Grilling gives the fish that gentle smoky aroma while keeping the flesh tender, and it’s honestly one of the easiest ways to turn a simple weeknight dinner into something special. And because the marinade does most of the work for you, this becomes the kind of recipe you can repeat all year long without needing much effort. It’s bright, comforting, and incredibly delicious.
I love how a good marinade transforms mild white fish into something bold and aromatic. Whether you choose sea bass, halibut, mahi-mahi, escolar, or a fresh wild cod, each variety absorbs flavours beautifully. The masala paste in this recipe is simple but so fragrant, and it seeps into those little cuts on the fish because the spices blend together with the ginger, garlic, curry leaves, and lemon. Give it just thirty minutes to rest, and it grills beautifully in the oven, turning golden at the edges while staying soft inside.
Ingredients
Fish – 1 medium size
Ginger garlic paste – 1 teaspoon
Shallots – 6
Curry leaves – 1 sprig
Turmeric powder – 1/2 teaspoon
Kashmiri chilli powder – 1.5 teaspoons
Pepper powder – 1 teaspoon
Lemon juice – 1 teaspoon
Salt – 1 teaspoon (adjust to taste)
Oil – 1 teaspoon
How to Prepare Grilled Fish
Prepare the fish
Clean the fish well and make small cuts across the surface because this helps the marinade soak in. Pat it dry and keep aside while you prepare the masala.
Make the masala paste
Grind the shallots and curry leaves into a smooth paste. In a bowl, combine turmeric, Kashmiri chilli powder, and pepper powder. Add the ginger garlic paste, ground shallot mixture, salt, and lemon juice. Mix everything so it becomes a thick, fragrant coating.
Marinate the fish
Spread the masala generously over the fish, making sure it reaches inside the cuts and covers both sides well. Let it rest for about 30 minutes so the flavours develop and work their magic.
Grill the fish
Brush a little oil on the fish and on the oven tray to prevent sticking. Preheat the oven for 10 minutes. Place the fish on the tray and grill for 30 minutes, flipping gently halfway through so both sides turn golden brown. You can add sliced vegetables on the side if you want a full meal in one tray.
Serve and enjoy
Garnish with parsley or onion slices and squeeze a little lemon over the top for brightness. The fish should be tender, flaky, and beautifully seasoned—perfect with rice, salad, or even on its own for a light lunch.
Grilled fish is one of those recipes that looks fancy but actually comes together effortlessly. And because the marinade is so simple, it’s easy to adjust the flavours based on what your family enjoys. Try this once, and you might start adding it to your weekend or festive menus because it tastes so fresh and restaurant-style right from your own kitchen.
