Fish Tikka
A short marinade, a gentle turn.
- Marinade
- 15 to 30 minutes
- Prep + cook
- 15 + 14 min
- Safe temp
- 63°C
- Yield
- 1 kg raw fish, about 4 servings
Firm white fish takes a lighter, shorter marinade than meat. Choose boneless pieces thick enough to hold together and cook on a grill basket or an oiled oven tray. A little gram flour helps the spice coating cling without a heavy batter.
Method
- 1
Remove any pin bones, pat fish dry and cut into even thick chunks. Keep chilled while preparing the marinade.
- 2
Mix yoghurt, lemon, ginger, garlic, gram flour, spices, salt and oil. Fold the fish in gently.
- 3
Cover and refrigerate for 15 to 30 minutes only. Meanwhile preheat a grill to medium-high, or an oven to 220°C conventional or 200°C fan.
- 4
Arrange on a well-oiled grill basket or lined oven tray with space between pieces. Cook for about 10 to 14 minutes, turning once only if the pieces hold firmly.
- 5
Insert a thermometer sideways into the thickest chunks. Remove only when they reach 63°C; thinner pieces may finish earlier.
- 6
Serve immediately with lemon and chutney. Do not leave cooked fish beside the tray that held the raw pieces.
63°C
Safe internal temperature
Cook fish to 63°C at the thickest point. Fish does not use the 3-minute whole-red-meat rest rule. Check carefully for pin bones before serving. Times above are estimates; a probe thermometer is the only reliable check.
USDA safe temperature chartPitmaster notes
- Avoid delicate thin fillets for skewers; use a basket or tray instead.
- Long acidic marinades change texture but do not make raw fish safe to eat.
- Fish thickness matters more than a fixed number of minutes.
On the table
- Naan
- Lemon wedges
- Coriander chutney
Questions people ask
Which fish works for fish tikka?
Use a firm, boneless white fish that holds its shape, such as cod or another locally available firm fillet. Remove pin bones and avoid very thin pieces on skewers.
Can I leave fish in lemon marinade overnight?
Not for this recipe. A 15 to 30 minute refrigerated marinade seasons the fish without making the surface mushy. Acid does not replace cooking.
Does fish tikka need a 3-minute safety rest?
No. Cook fish to 63°C at the thickest point. The 3-minute rest specified for whole beef and lamb is a different safety rule.
Keep the grill going
Goes well with
Naan for tikka and kebabs
Explore naan to serve alongside your BBQ on our sister site, doubleroti.si.