Tandoori-Spiced Yellow Perch Skewers with Cucumber Raita

Fireside Flavours from Afar

Experience the iconic ‘shore lunch’ of Northwestern Ontario through a vibrant new lens. This recipe takes the sweet, flaky fillets of Yellow Perch and bathes them in a classic Indian tandoori marinade, rich with yogurt and aromatic spices. Grilling imparts a smoky char that complements the fish beautifully, while a simple cucumber raita provides a cool, refreshing counterpoint.

Cuisine: Indian-Canadian Fusion | Diet: Gluten-Free | Skill Level: Intermediate | Cost: Affordable

Ingredients

• 1.5 lbs yellow perch fillets
• 1 cup plain full-fat yogurt
• 2 tbsp tandoori masala powder
• 1 tbsp lemon juice
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• Wooden or metal skewers
• For the Raita: 1 cup plain yogurt, 1/2 English cucumber grated and squeezed dry, 2 tbsp chopped fresh mint, pinch of salt and sugar

Preparation

1. Make the Tandoori Marinade: In a large bowl, combine 1 cup of yogurt, tandoori masala, lemon juice, ginger, garlic, cayenne, and salt. Whisk until smooth. The color should be a vibrant reddish-orange and the aroma deeply spicy and earthy.
2. Marinate the Perch: Gently add the perch fillets to the marinade, turning to coat them completely. Perch is delicate, so be careful not to break the fillets. Cover and refrigerate for at least 1 hour, but no more than 4 hours.
3. Prepare the Raita: While the fish marinates, make the raita. Grate the cucumber and use your hands or a cheesecloth to squeeze out as much water as possible – this prevents a watery raita. In a small bowl, combine the grated cucumber, 1 cup of yogurt, chopped mint, salt, and a pinch of sugar. Stir and refrigerate until ready to serve.
4. Skewer the Fish: If using wooden skewers, soak them in water for 30 minutes. Gently thread the marinated perch fillets onto the skewers, weaving them like a ribbon. Discard any excess marinade.

Cooking

1. Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grates well and lightly oil them to prevent sticking.
2. Grill the Skewers: Place the skewers on the hot grill. Cook for about 3-4 minutes per side. The fish will cook very quickly. Look for beautiful char marks and an opaque color throughout. The yogurt marinade will create a delicious, slightly smoky crust. The internal texture should be flaky and moist.

Serving

Arrange the hot, freshly grilled skewers on a platter. Serve immediately with a bowl of the cool cucumber raita for dipping or drizzling. Offer warm naan bread or basmati rice and fresh lemon wedges on the side.

Storage

Leftover skewers can be refrigerated for up to 2 days. Remove the fish from skewers and enjoy it cold in a salad or wrap, or reheat gently. The raita is best fresh but will keep for 2 days in the fridge.

A New Campfire Classic

This is a fun, interactive meal that’s perfect for sharing. The bold flavours of the tandoori paste enhance, rather than overwhelm, the delicate taste of the perch. It’s a dish that bridges the gap between a Canadian campfire and an Indian clay oven, creating a delicious new tradition.

Tags: Yellow Perch, Tandoori Fish, Indian Fusion, Grilling Recipe, Fish Skewers

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

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Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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