Grilled Fish with Mint and Basil Flavor

I learnt the Mughal style of grilling fish while working in the kitchens of Mughal Sheraton hotel in Agra. The marinade is simple and easy to prepare, and it helps in bringing out the flavors of the fish. I have used codfish in this recipe, but you can use any white fish steak of your choice.

SERVES 4

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

1 teaspoon cayenne pepper

1/2 cup fresh mint leaves

1/2 cup fresh basil leaves

2 tablespoons lemon juice

2 tablespoons vegetable oil

1/2 teaspoon garam masala

2 tablespoons dried fenugreek leaves

salt to taste

1 pound cod steak, washed and dried

lemon wedges and sprigs of mint for garnish

In a food processor, finely mince the garlic, fresh ginger, cayenne pepper, mint, basil, lemon juice, oil, garam masala, fenugreek leaves and salt to a smooth paste. Transfer to a bowl.

Rub this marinade on both sides of the fish using your hands. Cover and refrigerate for at least an hour.

When it is ready to be grilled, cook the steak in a covered grill over medium heat until it is lightly browned—about 8 to 10 minutes on each side. Flip the steak just once during the cooking to prevent them from breaking.

Put it on a plate and serve it hot with lemon wedges and mint on side.