Grilled Rockfish with Indian-Inspired Grilled Veggies

Grilled Rockfish with Indian-Inspired Grilled Veggies

What better way to savor summer evenings than cooking outside? Grilling gives this fish and veggie combo a smoky flavor and tantalizing char.

Ingredients

For the raita

  • 1 cup yogurt
  • 2 Tablespoons fresh cilantro, chopped
  • 1 Tablespoon fresh mint, minced
  • 2 Persian or English cucumbers, shredded
  • 1 clove garlic, mashed to a paste
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

For the vegetables

  • 2 yellow squash, quartered lengthwise
  • 3 zucchini, quartered lengthwise
  • 1 small eggplant, cut in planks
  • 3 Tablespoons olive oil
  • 1 teaspoon garam masala
  • 1 Tablespoon curry powder
  • 1 clove garlic, mashed
  • 1 teaspoon kosher salt and freshly cracked black pepper

For the rockfish

  • 4 rockfish fillets
  • 1 Tablespoon olive oil
  • 1 Tablespoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt and freshly cracked black pepper
  • Cilantro for garnish

Instructions

Combine all raita ingredients in a medium bowl and mix well. Set aside.

To prepare the vegetables, combine olive oil, garam masala, curry powder, and garlic in a large bowl. Toss with the vegetables until well coasted. Preheat clean, well-oiled grill on high for at least 15 minutes. Place the vegetables perpendicular to the grates (so they don't fall through). Flip the vegetables when they acquire nice grill marks, about 4-5 minutes. Remove from the grill and set aside.

Dry the rockfish well with a paper towel and place in a shallow dish. In a small bowl, add the olive oil, curry powder, garam masala, and salt and combine into paste. Slather onto each side of the fish. Marinate at room temperature for no more than 30 minutes. Grill the fish over high heat for 4-5 minutes per side, until flaky and no longer translucent.

Chop the grilled vegetables into bite-sized pieces. To serve, place a smear of raita sauce across each plate, then place the fish on one side and the grilled vegetables on the other. Garnish with cilantro and serve.