Tandoori Steelhead on the BGE

**Dry brine the skin (morning or 1-2 hrs before marinating):** Pat the fish dry. Apply 1 tsp kosher salt to the skin side only. Place skin-side up on a rack, uncovered in the fridge. This pulls surface moisture for crispier skin.

**Score and dry rub (2-6 hrs before cooking):** On the flesh side, make diagonal scores 1/2 inch deep and 2 inches apart across the full side. Combine all dry rub spices and work them into the flesh and into the scores. Let rest 15 minutes.

**Apply yogurt marinade:** Combine all yogurt marinade ingredients. Slather over the flesh side only, getting it into the scores. Leave the skin side clean. Marinate in the fridge 2-6 hours. Do not go overnight; the acid will begin to cure the fish.

**Make the raita:** Combine all raita ingredients. Taste and adjust salt and lime. Refrigerate -- it improves as it sits.

**Make the charred green chutney:** Blister the serrano chilis and garlic cloves directly on a hot grate or dry skillet for 2-3 minutes, charring the edges. Transfer to a blender with all remaining chutney ingredients. Blend until smooth, thinning with water as needed. Should be pourable, bright, funky, and slightly smoky. Taste and adjust fish sauce, lime, and salt.

**Cook the rice:** Bloom cumin seeds and cracked cardamom pods in ghee in a heavy pot over medium heat until fragrant and beginning to pop, about 60 seconds. Add soaked and drained basmati, stir to coat. Add water, bay leaf, and salt. Bring to a boil, cover tightly, reduce to lowest heat, cook 12 minutes. Kill heat, do not lift lid, rest 10 minutes. Fluff and remove whole spices.

**Set up the BGE:** Target 425-450 degrees F, two-zone setup with deflector plate on one side only. When charcoal is ready, add one chunk of cherry wood and close the lid until it catches, about 5 minutes.

**Cook the steelhead:** Pat the skin side completely dry. Oil the grate well. Lay the side skin-side down on the hot (direct) side. Do not move it for 3-4 minutes until the skin releases naturally and chars at the edges. Slide to the indirect side and close the lid. Cook until the thickest part reads 125 degrees F internal, approximately 10-14 minutes. The yogurt marinade will char in spots -- this is correct.

**Rest and char the broccolini:** Pull the fish at 125 degrees F and rest 3 minutes (it carries over to 130 degrees F). While it rests, toss broccolini in olive oil, Kashmiri chili, and salt. Lay directly on the hot side of the BGE for 3-4 minutes, turning once, until the florets are genuinely charred. Pull and immediately hit with preserved lemon and chili flakes.

**Serve:** Bring the whole steelhead side to the table on a board as a showpiece. Dollop raita alongside, chutney in a bowl, broccolini scattered around the fish, rice on the side. Garnish with fresh lime wedges, cilantro, and thinly sliced red onion.