Grilled Spicy Fish and Grilled Bok Choy

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Grilled Spicy Fish and Bok Choy

Seems my daughter called a few weeks ago with a recipe for Tandoori Salmon which she got from a magazine called Cooking Light which promised a whole bunch of recipes involving 5 ingredients and 15 minutes. This is one of those slick magazines by the checkout counter in grocery stores published by the people at Coastal Living and Southern Living. The spice list was basic involving Ginger, Turmeric and Cumin.

I laughed and told my daughter I was starting to like and become a fairly decent Indian cook and was sure I had never cooked Tandoori because I didn’t have all the spices and this was so basic that it probably bore no resemblance to real Tandoori. She said she was OK with that because there were limits to what her daughters would eat. I checked Tandoori and I was correct, I didn’t have the spices on hand to cook that style but I could bring this basic recipe up a notch with spices traditionally used in Tandoori cooking. As a matter of fact, these spices are fairly traditional in all Asian Cooking. I used the rub with tilapia which is a fairly bland fish but could see it working with much stronger fishes like tuna.

My Spicy Fish Rub

Ingredients

1 oz ginger grated about 2 Tablespoons
1 T crushed garlic
1 tsp turmeric
1 tsp paprika
1/2 tsp cumin seeds
1/2 tsp garam masala
2 T Lemon Juice

Method:

1. The Ginger was grated and the spices and lemon juice mixed in a bowl.

Coated Bottom of Fish and Spice Mix

2. The spice mix was coated on one side of the fish.

Fish on Duck Rack with Both Sides Coated

3. The fish was placed on a duck rack for Grilling with the spicy side down. I use the duck rack because I don’t have to flip the fish or move it until it is over a platter. This prevents fish in the coals.

4. The spice mix was coated on the other side.

The Grill is set up for Bok Choy (top) and the Fish (bottom)

5. The grill is set up with areas to grill the Bok Choy and grill the fish.

Grilled Bok Choy

Grilling Bok Choy is simple and another nice and easy way to eat it. The Bok Choy is cut in half in the long direction, placed in a bowl and drizzled and tossed with Olive Oil.

The fish is placed on the grill and cooked for about 10 minutes. The Bok Choy is tossed on the vegetable area (top of grill picture) and cooked covered. Every couple of minutes toss it like stir frying. When done remove from grill and serve.

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3 Responses to “Grilled Spicy Fish and Grilled Bok Choy”

  1. Carol Says:

    Look’s delicious!

  2. Spices and the Inflammation Factor « Coffee Pot Cooking Says:

    […] Coffee Pot Cooking Copyright John Boyd, 2010-2012 « Grilled Spicy Fish and Grilled Bok Choy […]

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