Barbecued sea bass with lime pickle and yoghurt
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This barbecued sea bass is packed with bold, aromatic flavour, thanks to a tangy lime pickle and yoghurt marinade that chars beautifully over the coals. Served with cooling mint yoghurt and a crunchy cucumber, red onion and cashew salad, it’s fresh, vibrant and perfect for summer cooking. You’ll need a barbecue and a wire fish basket, plus 1 hour for marinating.
Ingredients
For the fish
For the stuffing
- 10g/⅓oz fresh coriander
- 10g/⅓oz fresh mint
- 1 lime, sliced
- 1 small green bird’s-eye chilli, chopped
- 2cm/¾in piece fresh ginger, peeled and sliced
For the mint yoghurt
For the cucumber and red onion salad
- ½ cucumber, chopped
- ½ red onion, chopped
- 1 tsp black mustard seeds, toasted
- ½ tsp cumin seeds, toasted
- 1 tbsp salted cashews, toasted and chopped
- pinch salt
- freshly ground black pepper
Method
To make the marinade, mix the lime pickle, Greek yoghurt, ginger, garlic, honey, lime juice, cumin and turmeric in a bowl. Slash the fish deeply three times on each side. Rub the marinade all over the fish and into the slashes. Cover and marinate in the fridge for 1 hour.
To make the mint yoghurt, mix the Greek yoghurt, garlic and mint in a bowl. Season with salt and pepper and chill until ready to serve.
To make the cucumber and red onion salad, mix the cucumber, red onion, mustard seeds, cumin seeds and cashews in a bowl.
For the fish, fill the cavity with the coriander, mint, lime slices, chilli and ginger. Season with a pinch of salt.
Preheat the barbecue. Put the fish in a wire fish basket and barbecue for 8–10 minutes on both sides.
Put the fish on a serving platter and serve with the cucumber and red onion salad and mint yoghurt.
