Grilled Surmai
Tender surmai steaks marinated in a zesty mix of Indian spices, yogurt, and pungent mustard oil, then grilled to flaky perfection. A delicious, high-protein meal ready in under 30 minutes.
For 4 servings
Prepare the marinade.
In a mixing bowl, combine the yogurt, mustard oil, ginger-garlic paste, lemon juice, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Whisk everything together until you have a smooth, consistent paste.
TIPFor a deeper flavor, you can lightly warm the mustard oil until it's just fragrant before adding it to the marinade. Let it cool slightly first.Marinate the fish.
- Pat the surmai steaks completely dry with a paper towel. This helps the marinade adhere better.
- Gently rub the marinade all over each fish steak, ensuring they are evenly coated.
- Cover the bowl and let the fish marinate.
Let the fish rest.
Let the marinated fish rest in the refrigerator for at least 20 minutes, or up to 1 hour. This allows the flavors to penetrate the fish.
TIPDon't marinate for more than an hour, as the acid from the yogurt and lemon juice can start to 'cook' the fish and make it mushy.Grill the surmai.
- Preheat a grill pan or outdoor grill over medium-high heat. Lightly grease the grates with a little oil to prevent sticking.
- Carefully place the marinated fish steaks on the hot grill.
- Grill for about 5-6 minutes on the first side, until you see nice grill marks and the fish releases easily from the grate.
- Flip the steaks gently and cook for another 4-5 minutes on the other side.
- The fish is cooked when it's opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
TIPAvoid overcrowding the pan. Grill in batches if necessary to ensure the fish sears well rather than steams.Garnish and serve hot.
Transfer the grilled surmai to a serving platter. Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patting the fish dry is a crucial step. A dry surface allows for a better sear and prevents the fish from steaming.
- 2Ensure your grill pan is sufficiently hot before placing the fish on it. This creates beautiful grill marks and prevents sticking.
- 3Use a wide, thin spatula to flip the fish to prevent it from breaking apart.
- 4This marinade works beautifully with other firm-fleshed fish like pomfret, salmon, or cod. Adjust grilling time based on the thickness of the fillet.
- 5Leftover grilled fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or enjoy cold in a salad.
Frequently asked questions
Yes, Grilled Surmai is very healthy. It's an excellent source of lean protein, rich in Omega-3 fatty acids which support heart and brain health, and is naturally low in carbohydrates. Grilling is a healthy cooking method that requires minimal oil.
