Rub the pomfret thoroughly with lemon juice .
In a mixing bowl add hung curd, ginger-garlic paste, fish masala, red chilli powder and mint leaves.
Apply the prepared marinade to the finish on both sides.
Cover with lid and keep aside for a minimum of 4-5 hours or overnight.
Take it out the fridge and let it come to room temperature. Now rub salt and honey to the fish.
Place aluminum foil on a baking tray and grease it with butter/ghee.
Place the fish carefully on the foil and brush it with ghee/butter.
Now grill it for 25-30 minutes until the flesh looks cooked with little charred spots on the fish.
Sprinkle chat masala and serve hot.
