Mix together the crushed garlic cloves, cayenne pepper, garam masala, ground coriander, ground cumin, ground paprika, finely chopped fresh coriander, olive oil, lemon juice, salt and ground black pepper.
Step 2
Open out the fish and press along the backbone to flatten. Coat the fish with the spice mixture, then cover and leave for 1hr.
Step 3
Grill or barbecue the fish for 8-10min or until cooked and crisp. Garnish with lemon wedges and serve with our triple-tested Sweet and sour cucumber salad.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
