Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 lbs of snapper fillets dry with paper towels and make 2-3 shallow slits on each side of the fillets.

2. 2

   In a large bowl, whisk together 0.5 cup of plain Greek yogurt, 2 tablespoons of white miso paste, 2 tablespoons of ginger-garlic paste, 2 tablespoons of fresh lime juice, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 0.5 teaspoon of garam masala, and 1 teaspoon of salt until well combined.

3. 3

   Add the prepared snapper fillets to the marinade, ensuring they are thoroughly coated, then cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

4. 4

   Preheat a grill to medium-high heat (about 400°F or 200°C) and lightly grease the grill grates with 2 tablespoons of mustard oil to prevent sticking.

5. 5

   Carefully place the marinated snapper fillets directly onto the preheated and oiled grill grates, grilling each side for approximately 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork.

6. 6

   Remove the grilled fish from the heat and transfer it to a serving platter, garnishing generously with 0.25 cup of fresh chopped cilantro before serving immediately with lime wedges.