Grilled Tandoori Kokanee
Brad is an author and outdoor columnist who lives in southeast Washington State with his wife Ali and a pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. He pens conservation news for Harvesting Nature and authored the upland hunting book, Wingshooting the Palouse, which is available from Ingram Content Group and Amazon. You can find Brad on Instagram @tailfeathers_upland and @palouse_upland_media.
- Proposed Plan to Re-Introduce Grizzlies to Washington State - November 17, 2023
- Texas Attempts to Slow Down Spread of CWD - October 9, 2023
- News: Arizona Trout - September 8, 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 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: Uncategorized4
servings30
minutes40
minutesKeep the screen of your device on
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
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