Traditionally, this dish is steamed in banana leaves. Aluminum foil is easier to use on your grill -- and easier to find. As a variation, chef Sudhir Seth suggests adding a tablespoon of prepared mango chutney to the marinade.
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 cloves garlic, peeled
- 1-inch piece ginger, peeled and coarsely chopped
- 1 cup cilantro leaves, packed
- 1/2 cup mint leaves, packed
- 1/4 cup raw unsalted peanuts (may substitute raw unsalted cashews)
- 1 teaspoon sugar
- 2 serrano chili peppers, stemmed (seeds removed for milder flavor)
- Salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon white wine (or champagne vinegar)
- 4 (32 ounces) grouper fillets or rockfish fillets
In a food processor or blender, puree all the ingredients except the fish to a smooth paste. To aid in the blending process, you can add a tablespoon of water.
Place the fish fillets in a large bowl and pour the marinade over them. Refrigerate for about an hour.
When ready to cook the fillets, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.
Cut four squares of aluminum foil, each large enough to accommodate one of the fillets. Remove the fish fillets from the marinade, shaking to remove any excess. Place a fillet in the center of each piece of foil. Fold the foil over as if you were wrapping a present, leaving a little room for the steam to expand. Discard the remaining marinade.
Place the foil packages on the grill. The timing will depend on the thickness of your fillets; for 1-inch-thick fillets, cook 10 to 15 minutes. The fish is cooked through when it flakes easily with a fork. Serve immediately.
Adapted from chef Sudhir Seth.
Tested by Michael Taylor.
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