Grilled Tandoori Kokanee
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There are worse things in life than kicking back on the boat on a gorgeous spring morning while the downriggers troll a small squid bait in the vicinity of a kokanee school. Birds are nesting and singing. Trees and flowers are in full bloom, casting brilliant hues from the lake canyon walls. You notice a sizable blob appear on the depth-finder and prepare for the strike. Moments later, you reel up a 10-inch kokanee, chrome-bright and destined for the cooler. You can already taste that bold blend of curry-like flavors, coriander, chili pepper, with a sharp hint of lime. Paired with a crisp rose or chardonnay, the complexity of flavors puts this recipe at the top of the list to share with friends and family. Or not, as kokanee are a prize, not to be squandered.
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Grilled Tandoori Kokanee
Course: Wild Recipes4
servings30
minutes40
minutesIngredients
4 cleaned kokanee
1 lime
1 tbsp dry tandoori spice rub
2 tbsp fresh minced garlic
1 tbsp ginger paste
4 tbsp plain Greek yogurt
1 tbsp salt
Preparation
- Make 3 to 4 vertical cuts across the body of each fish and arrange on a plate
- Mix all other ingredients in a smooth paste in a bowl
- Slather across both sides of each fish, working into vertical cuts and body cavity
- Cover and let marinate for 30 minutes
- Grease grill grate or stovetop griddle
- Sear on the grill or stovetop griddle for 3 to 5 minutes on each side
- Remove from the grill and top with a light dusting of additional tandoori spice