Grilled Fish and Shrimp with Sweet and Spicy Glaze
Grilling season continues with fish and shrimp ! I come from a family of fish lovers. Growing up, we had fish three times a week and my mom, made a whole array of fabulous fish dishes that are published in her cookbook Zanzaneet Non- Veg, written in Marathi. Needless to say, she is the inspiration behind this as well as all my other recipes.
Living in the Boston area, my love of seafood continues! I used Golden Pompano/ Palmburo for the grilled fish stuffed with green chutney because it was ‘the fresh catch of the day’ at the store. Also the fishmonger cleaned and cut it to my specifications,so it was easy for me to prepare. This recipe will adapt well to other whole fish of your choice, or to Cod or Haddock fillets popular in New England as also to swordfish, tuna or salmon steaks.
Marinade for the Fish-
- 1 inch piece of ginger, peeled and grated
- 2 cloves of garlic,grated
- 1 teaspoon turmeric powder
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- juice of 1/2 lime
- sea salt to taste
- 1 medium sized golden Pompano/Palmburo or fish of your choice, about 1 to 1.25 pounds, cleaned and slit open from the side
Marinade for the shrimp-
- 1 teaspoon of grated ginger
- 1 teaspoon of grated garlic
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon olive oil
- squeeze of lime , (about 1 teaspoon lime juice)
- sea salt to taste
- about 16 to 18 medium shrimp (3/4 to 1 pound), cleaned and deveined
For the green chutney- I used the readymade Bombay sandwich spread by Swad (This is in the basic Indian grocery list and is the same spread/chutney I used in my recipes for Bhel in a bag and for the Chutney and Cucumber sandwiches
- 2 teaspoons for the fish, 1 teaspoon for the shrimp.
For the glaze/ barbeque sauce-
- 1 tablespoon butter
- 1/4 cup sweet chili sauce such as Trader Joes sweet chili sauce
- 1 teaspoon sriracha hot chili sauce( or to taste)
- 1/4 teaspoon freshly ground black pepper
To marinate the fish, in a stainless steel or glass bowl, whisk together the grated ginger and garlic, turmeric powder, black pepper, olive oil, lime juice and sea salt.
Wash and pat dry the fish. Add the fish to the bowl and coat it with the marinade, both inside and out.Cover and set aside for 15 to 20 minutes. If marinating longer, put it in the refrigerator.
Similarly, marinate the shrimp. In another bowl, combine the grated ginger and garlic, turmeric powder, olive oil, lime juice and sea salt. Add the shrimp and coat it with the marinade. Cover and set aside for a 15 minutes. If marinating longer, put it in the refrigerator.
After 15 minutes, remove shrimp from marinade,discard any extra liquid marinade from the bowl and add 1 teaspoon of the green chutney/spread to the shrimp. Toss to coat the shrimp. Thread them on skewers.
Remove the fish from the marinade and discard any leftover marinade. Coat the fish, inside and out with the 2 teaspoons of green chutney.
While the grill is preheating, make the 2 minute glaze/barbeque sauce- Warm up the butter until it starts foaming, add the sweet chili sauce and stir well. Remove from heat and add the sriracha sauce and the black pepper.
Sear and cook the fish and shrimp on the grill.
Remove from grill and brush on the glaze. Serve the fish and shrimp with the extra glaze/barbeque sauce on the side.