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1
Wash the fish well and dry with paper towels.
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2
Lay it skin side down in a single layer in a large dish and sprinkle with salt and lemon juice.
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3
Set aside for 15 minutes.
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4
Line a fine mesh sieve with a double layer of cheesecloth or a coffee filter, set over a bowl, and pour in the yogurt.
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5
Let it drain for 15 minutes or longer.
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6
Scrape the yogurt into a small bowl.
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7
Add the grated garlic, ginger, black pepper, ground coriander, ground cumin, garam masala, saffron (if using), dried fenugreek leaves, and butter.
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8
Mix well.
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9
In a clean coffee or spice grinder, powder the almonds, cashews, coconut, pistachios, and fennel seeds.
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10
Mix into the spiced yogurt.
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11
Drain the liquid accumulated at the bottom of the fillets, then smear the spiced yogurt marinade all over the fleshy side of the fish.
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12
Cover and marinate in the refrigerator for at least 2 hours.
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13
Just before grilling, sprinkle the breadcrumbs all over the fish and pat gently to hold in place.
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14
When ready to grill, place the fish skin side down in a covered barbecue over medium heat.
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15
Grill until the bottom is well cooked, about 10 minutes Flip carefully and cook for another 10 minutes or until it is cooked through.
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16
Remove to a platter and sprinkle with lemon juice.
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17
Split the fillet down the center and serve.
