Spicy Grilled Fish with Tangy Tomato Chutney

Ingredients

In the original African dish, Point & Kill, the fish is typically seasoned with a blend of African spices and grilled over an open fire. However, in this adapted Anglo-Indian version, we incorporate a unique spice mixture and add a tangy tomato chutney to enhance the flavors and create a fusion of cuisines. We alse have the original recipe for Point & Kill, so you can check it out.

• 4 fish fillets (such as tilapia or snapper), approximately 150g (5.3oz) each 4 fish fillets (such as tilapia or snapper), approximately 150g (5.3oz) each
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the Tangy Tomato Chutney: For the Tangy Tomato Chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons vinegar 2 tablespoons vinegar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the ground cumin, coriander, turmeric, chili powder, and salt.
3. 3.
   Rub the spice mixture evenly over both sides of the fish fillets.
4. 4.
   Drizzle the vegetable oil over the fish and gently massage it into the spices.
5. 5.
   Place the fish fillets on the preheated grill and cook for approximately 4-5 minutes per side, or until the fish is cooked through and easily flakes with a fork.
6. 6.
   While the fish is grilling, prepare the Tangy Tomato Chutney. In a saucepan, combine the diced tomatoes, chopped onion, grated ginger, vinegar, and salt. Cook over medium heat for 10-15 minutes, or until the tomatoes have softened and the chutney has thickened slightly.
7. 7.
   Remove the fish from the grill and serve hot with a generous spoonful of Tangy Tomato Chutney on top.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Tomatoes — Use ripe and juicy tomatoes for the Tangy Tomato Chutney to enhance its tanginess and sweetness.
• Ginger — Grate the ginger finely to evenly distribute its flavor throughout the chutney.

Tips & Tricks

• If you prefer a spicier flavor, increase the amount of chili powder in the spice mixture.
• For a smokier taste, grill the fish over charcoal instead of a gas grill.
• Serve the Spicy Grilled Fish with Tangy Tomato Chutney alongside steamed basmati rice and a fresh green salad for a complete meal.
• If you don't have a grill, you can also cook the fish in a preheated oven at 200°C (400°F) for approximately 10-12 minutes.

Serving advice

Serve the Spicy Grilled Fish with Tangy Tomato Chutney hot, garnished with fresh cilantro leaves and accompanied by lemon wedges for an extra burst of citrus flavor.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle some of the Tangy Tomato Chutney over them, and place a small bowl of the chutney on the side for guests to help themselves. Garnish with sprigs of fresh cilantro for an appealing presentation.