Fish in Fiery Lemon-Coriander Sauce

An Indian-meets-Southwestern grilled fish dish that punches well above its eight-ingredient weight. Roasted green chiles, fresh cilantro, ground coriander, garlic, and lemon juice marinate white fish for a full overnight stint, deeply seasoning the flesh before it ever touches the grill.

The overnight marinade is essential, not optional. Fish absorbs flavor fast on the surface but needs time to penetrate. Lemon juice does double duty here, both flavoring and gently denaturing the proteins so the fish picks up an almost ceviche-like character before cooking. Don’t go longer than 12 hours though, or the texture turns mealy.

Ghee (clarified butter) basting is the masterstroke. The marinade alone would burn over high heat, but blending it with melted ghee gives you a stable basting liquid that lacquers the fish with each brush. The high smoke point of ghee handles grill heat without scorching.

Serve immediately with lemon slices and extra warm butter on the side for spooning. Pairs well with basmati rice or warm flatbread.

Pro Tips

• Use a meaty white fish like halibut, cod, or grouper. Delicate flake-fish falls apart on the grill.
• Grill the fish skin-side down first if it has skin, otherwise oil the grates well.
• Don’t move the fish for the first 4 minutes. Let it form a crust so it releases cleanly.
• New Mexico green chiles bring earthy heat. Sub poblanos for milder, jalapeno for hotter.

Variations

• Swap halibut for shrimp or swordfish steaks.
• Add a tablespoon of grated fresh ginger to the marinade for warmer depth.
• Finish with a sprinkle of toasted coriander seeds and a squeeze of lime.