Teresa's Recipes
Tandoori Fish
Experience the rich, aromatic flavors of traditional Indian cuisine with this Tandoori Fish recipe. Succulent fish fillets, marinated in a blend of exotic spices and tangy yogurt, are grilled to perfection, yielding a smoky, charred exterior and tender, flaky interior. Finished with a sprinkle of fresh cilantro and a squeeze of lemon, this dish is a delightful culinary journey to the heart of India.
Ingredients
- 4-5 for garnish Lemon wedges
- A handful, chopped Fresh cilantro
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Tandoori masala
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Lemon juice
- 1 cup Yogurt
- 4 (6-ounce each) Fish fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 350
- Fat: 14g
- Carbs: 5g
- Protein: 50g
- Sodium: 650mg
- Sugar: 3g
Instructions
- In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to make the marinade.
- Add the fish fillets to the marinade, ensuring they are well-coated on all sides. Cover the bowl and let the fish marinate in the refrigerator for at least 1 hour, or up to overnight for a deeper flavor.
- Preheat the grill or tandoor oven to medium-high heat. If using a grill, clean and oil the grill grates to prevent the fish from sticking.
- Place the marinated fish fillets on the grill or in the tandoor and cook for about 6-8 minutes on each side, or until the fish is fully cooked and has a charred exterior. The fish should reach an internal temperature of 145°F (63°C).
- Remove the fish from the grill or tandoor and garnish with fresh chopped cilantro.
- Serve hot with lemon wedges on the side, encouraging guests to squeeze the fresh lemon over the fish for an extra burst of tangy flavor.