Step 1

Slice off the spiky fins of the fish and then score the fish on both sides. Set aside.

Step 2

Place the ingredients for the marinade in a bowl and whisk until smooth. Rub the marinade inside the cavity and on the exterior of the fish. Be sure to get the marinade right into the slits you made on the sides.

Step 3

If cooking on a barbecue, see notes below. For cooking in a tandoor as I did, place about one charcoal basket full or more lump wood charcoal in the bottom of the tandoor. Light it and wait for the temperature to come up to about 300°C/400°F or higher.

Step 4

While the tandoor is heating up, skewer the fish through the tail end, along the back bone and out the skull of the fish. Make sure the fish is secure and then skewer a potato at the end. You do want to skewer the potato all the way through so that you can see about 2 inches of the pointy end of the skewer.

Step 5

When ready to cook, place the fish skewers into the tandoor oven and cook for about 15 minutes or until heated through and charred in places. Be careful when if you turn the fish during cooking and when you are bringing it out of the oven. If it looks like it is not secure on the skewer, where a heat proof glove or use another skewer to help lift the fish out.

Step 6

Season with more salt to taste if needed and serve with the lime wedges.