Grilled Tandoori Kokanee

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Brad Trumbo

Field Staff Writer at Harvesting Nature

Brad lives in southeast Washington State with his wife Ali and pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. His free time is devoted to habitat, the pursuit of fin and feather, and writing about his outdoor passions.

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• Department of the Interior Implements Protections for Minnesota’s Boundary Waters - February 13, 2023
• Warm Water Cancels Commercial Crabbing in the Pacific Ocean - January 6, 2023

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

Recipe by Brad TrumboCourse: Wild Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 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