For the Marinade
• 2 Teaspoons finely grated fresh Ginger
• 3 Garlic Cloves, crushed
• 1 Teaspoon Garam masala
• ½ Teaspoon ground cumin
• ¼ Teaspoon ground turmeric
• ½ Teaspoon Mustard powder
• ¼–½ Teaspoon Cayenne pepper
• 2 tablespoons Lemon juIce
• ¾ Teaspoon Salt, or to taste
• freshly ground black pepper
To Cook the Fish
• 5 tablespoons melted Butter or olive Oil, or a mixture of the two
• 675g (1½lb) thick Fish sTeaks (or thick, skinless Fish fillets), such as halibut, haddock, tuna, Salmon or swordFish

How to make Grilled or Bhuna Fish Steaks


1. Combine all the ingredients for the marinade in a bowl, adding a tablespoon or so of warm water to make a very thick paste.
2. Line the rack of the grill pan with foil. Brush it with 1 tablespoon of the oil or butter and place the fish steaks on top. Smother the fish on both sides with the marinade and set aside for about 15 minutes (no longer than 30 minutes). Meanwhile, preheat the grill to high.
3. Drizzle half the remaining butter or oil over the fish and grill for about 5–6 minutes or until nicely browned. Turn the pieces over carefully, drizzle with the remaining butter or oil and brown the second side. Check the thickest part of the fish to see if it is cooked through. If not, turn off the grill but let the fish sit under it until it is done.