A few weeks ago at the Saveur BBQ Summer Kickoff in New York City, one of the most unexpected dishes from a slew of noteworthy chefs came from Taj Boston, an Indian restaurant in a Boston luxury hotel. Executive Chef Michael Mondato and Indian Specialty Chef Malay Halder presented a fish tikka kebab recipe with pineapple chutney. While it wasn’t quite as easy to handle in a social environment as a burger or a dog, the dish had a summer flavor that could make it one of your go-to grill items as we head into the heart of the summer. Halder will be serving it up at the restaurant’s more casual café, where the mahi will get a quick firing in the tandoor oven. But you can whip up the marinade and get these fish tikka kebabs on the grill at your next cookout.
- 2 cups yogurt
- 2 ounces Amul cheese (a popular Indian brand of vegetarian processed cheddar cheese spread)
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1 ounce cilantro, blended into a paste
- 5 green bird chilis, blended into a paste
- 1 ounce oil
- 1/2 teaspoon salt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- salt to taste
- 1/2 ounce lime juice
- 2 pounds mahi mahi
Note: yogurt requires 12-hour advance preparation, so start one day before you intend to serve
- Place yogurt in cheesecloth and suspend over bowl; refrigerate overnight. Press and discard liquid; remaining yogurt curd should be moist and solid. Knead yogurt and cheese into a paste.
- In a food processor, blend cilantro and chilis into a paste. In a bowl, add the yogurt/cheese mixture, ground spices, ginger, garlic, lime juice, cilantro and chili paste, and oil, mix and season with salt. Add fish and marinate in refrigerator for 3 hours.
- Pre-heat grill for 15 minutes, then lower to medium flame. Season grill with lightly oiled cloth. Grill fish for 3-4 minutes each side.