Tandoori Snapper on the Barbecue

SpotX Wild Foods Recipe from Robyn Burton
Prep:8 minutes Cook:15 minutes Difficulty:1

Ingrediants:

• 4 snapper fillets
• 1½ cups low-fat plain yoghurt
• 2 teaspoons garlic paste
• 2 teaspoons grated fresh ginger
• 2½ teaspoons paprika
• 1 teaspoon curry powder
• 1 teaspoon red chilli powder
• 1 teaspoon ground cumin
• ½ teaspoon salt

Directions:

• In a large bowl, whisk together yoghurt, garlic paste and ginger.
• Add paprika, curry powder, chilli powder, cumin, and salt.
• Remove 1 cup of the mixture to a bowl and reserve for serving.
• Place fillets in a shallow dish.
• Brush with remaining yoghurt mixture to coat completely.
• Cover and refrigerate for 1 hour.
• Heat an outdoor barbecue to a medium-high heat.
• Remove fillets from marinade; wipe off excess marinade.
• Brush the cooking grates clean and oil the barbecue rack.
• Lightly brush fillets with oil.
• Cook fillets keeping the barbecue lid closed as much as possible.
• Ready when fish is opaque and still moist (6 to 8 minutes).
• Carefully turn fillets once during cooking.
• Serve with remaining yoghurt mixture.