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Indian Grouper Tikka

Margaret CovelloMargaret Covello
No ratings yet
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Dish
Cuisine Greek, Indian, Mediterranean

Ingredients
  

Indian Grouper Tikka

  • 1 lb Grouper Fillet
  • 4 ea Naan bread
  • 1/4 tsp green cardamom pods toasted and grounded
  • 1/4 tsp ground mace
  • 1/4 tsp sweet paprika
  • 1/2 tsp Vietnamese cinnamon
  • 1/2 tsp sea salt
  • 1/4 C Raita (see below)
  • 4 Tbsp Pear Chutney reference FishmongerApporoved.com/recipes
  • 8 Tbsp Red Cabbage Slaw
  • 2 Tbsp Grapeseed Oil

Red Cabbage Slaw

  • 1 Cup Shredded Red Cabbage (about 1/4 small cabbage)
  • 1/2 ea Red Onion Thinly sliced
  • 1 clove Garlic minced
  • 1 tsp nigella seeds (Available on Amazon or in Spice Store)
  • 1/2 tsp sea salt
  • 1 Tbsp Olive Oil
  • 2 Tbsp White Vinegar
  • 1 Dash black pepper
  • 1/2 Habanero Pepper Seeded and Diced

Raita

  • 1 C Plain Greek Yogurt
  • 1/2 English Cucumber Skinned, seeded and diced
  • 1 Clove Garlic Minced
  • 1 Tbsp Rose Harissa blend seasoning (Available on Amazon or in Spice Store)
  • 1/2 tsp Lemon Zest

Instructions
 

Indian Grouper Tikka

  • Mix cardamom, mace, paprika, sea salt, and Vietnamese cinnamon thoroughly in a small bowl.
  • Dry grouper fillet thoroughly with paper towel and sprinkle above seasonings evenly on both sides of fish.
  • Place naan bread in oven on low heat to warm.
  • Heat 2 tbsp grapeseed oil in a large skillet over medium-high heat.
  • Place fish fillet in skillet and cook filets on one side for 3-4 minutes or until bottom begins to brown.
  • Turn fillets over, reduce heat so not to scorch bottom of fish, and cook on the other side for another 2-3 minutes or until fish is cooked through (begins to flake, and turns light brown on bottom).
  • Transfer fish to a clean plate.
  • Remove naan bread from oven and set on serving plates.
  • Spread raita evenly on top of naan breads.
  • Separate fish into individual serving pieces and place on top of naan bread.
  • Top fish with red cabbage slaw and spoon pear chutney on top of slaw.
  • Serve immediately.

Red Cabbage Slaw

  • Mix all ingredients together in medium size bowl.
  • Place in refrigerator covered until ready to serve.

Raita

  • Mix all ingredients together in medium size bowl.
  • Place in refrigerator covered until ready to serve.

Notes

For the chutney recipe, click here.
Keyword Fishmonger Approved Recipes, Grouper Recipe, Indian Recipe, Local Grouper, Local Recipes St. Petersburg FL, Local St. Pete Recipes, Margaret Covello Recipes, Recipes Using Local St. Pete Ingredients
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