Parsi Masala Fish Tikka

Summer is a great time to bring fish to the table. This spiced fish tikka uses the same spice profile as a traditional Parsi preparation called Tareli Macchi, which translates to "fried fish." We won’t be frying it, of course! Instead, tikka-style fish pieces are marinated in spices for about 30 minutes and then cooked using my stovetop-to-oven technique. You can also use your outdoor grill or fry it in a pan if you prefer.

This effortless preparation works with any firm-fleshed fish (try saying that five times fast!). You can even use seafood, such as shrimp, which cooks just as easily.

Masala Fish Tikka is best served with a dash of lemon juice, sliced onions, and a herby cilantro-mint chutney. Add a side of salad, along with flatbread or rice—your choice.