Grilled Fish with Turmeric, Dill & Asian Aromatics

Step 1

Pat the fish fillets dry with paper towels and place them in a shallow dish. In a small bowl, combine turmeric powder, minced garlic, 1 tablespoon fish sauce, 1.5 tablespoons oil, salt, and pepper until a fragrant paste forms.

Step 2

Rub the turmeric-garlic paste evenly over both sides of each fillet, then scatter half the fresh dill on top. Let marinate at room temperature for 15–20 minutes, allowing the turmeric and aromatics to perfume the fish.

Step 3

Preheat your grill to medium-high heat (about 400°F or 200°C), and lightly oil the grates with a paper towel dipped in oil to prevent sticking. If using a grill pan, heat it over medium-high heat until just smoking.

Step 4

Carefully place the fish fillets skin-side down on the hot grill, being gentle to avoid breaking them. Grill for 4–5 minutes without moving them, until the skin turns golden and slightly charred and the flesh beneath turns opaque.

Step 5

Using a wide spatula, gently flip the fillets and cook for another 2–3 minutes on the second side until the flesh is cooked through and flakes easily when tested with a fork. Transfer to a warm serving platter.

Step 6

While the fish cooks, prepare the dipping sauce: in a small bowl, whisk together 1 tablespoon fish sauce and lime juice, then fold in the sliced shallots, cilantro, remaining dill, and chili if using. Add the remaining 0.5 tablespoon oil and stir gently.

Step 7

Arrange the grilled fish on a serving platter and spoon or drizzle the dipping sauce over the top, or serve it alongside in a small bowl. Garnish with fresh cilantro, dill, and lime wedges for a bright finish.