This Grilled Snapper Tandoori recipe is more than I could’ve ever asked for. Indian cuisine is the master of flavourful and fragrant herbs and spices that transforms the most basic protein to something truly amazing. Its no wonder Indian food is so expensive. Its rich, flavourful and has a million ingredients that all play such a pivotal role in the completion of their dishes. Speaking of expensive, I don’t get to indulge in Indian food very often and additionally some of my favourite dishes have dairy in them.
To continue to feed my love for such a delicious cuisine I have been paying close attention to the different types of sauces and ingredients that we have at the ready in the supermarket. That’s when I came across Roland’s Tandoori Paste. Lets just say it was also a pretty penny however it was more affordable than buying at the restaurant and longer lasting. Nothing beats going out and eating authentic Indian food but its also nice to know that you can spice things up a bit with your own cooking. Being a novice to cooking this kind of cuisine, it was great finding a sauce that delivered on the flavour so well.
What is Tandoori?
When you think Tandoori, the more popular Tandoori Chicken dish comes to mind. The name given to it is based on the clay oven called a tandoor that is used to roast the chicken. However, the methodology, herbs, spices and marinade combined gives it that unique, tender, flavourful and smoky taste. Chicken isn’t the only way to go though. Just like my recipe you can try other proteins such as fish or shrimp and you will absolutely love it.
Traditionally this is marinated in Yogurt and considering my dairy challenges I decided to substitute with an almond yogurt. I wasn’t sure what to expect and how greatly it might impact the end result but overall it went beautifully. To make this recipe you’ll need these ingredients. Your favourite fish, I went with Snapper fillet steaks. Greek yogurt or your dairy free alternative. Roland’s Tandoori Paste or a similar kind that’s available to you and lemon Juice to add to the marinade. That’s basically it, so simple right? That’s because the tandoori paste has the bulk of the herbs and spices that will really take this fish to the next level.
How to make Grilled Snapper Tandoori?
Start by mixing your yogurt, tandoori paste and a squeeze of lemon juice in a medium sized deep bowl or container. Get your fish fillet, rinse with water and lime juice, drain and then pat dry with a paper towel. Season the fish with salt, pepper and then add to the yogurt mixture. Make sure the fillets are completely covered in the mixture. Cover and marinate in the refrigerator for a few hours or overnight.
Grease and heat an electric grill according to your grill specifications. Remove the fish fillet from the marinade and set aside. When the grill is hot, add the fish fillet and grill on each side for 3-4 minutes. Finish the fish in the oven covered for 5 minutes at 450F. Serve hot with rice, a squeeze of lemon juice and mint jelly sauce.
Grilled Snapper Tandoori.
Course: EntreeDifficulty: Easy4
servings10
minutes20
minutesIngredients
4 Snapper fish fillets
6oz plain Almond Yogurt
2 Tbsp. Tandoori Paste
1 tsp. Salt (Pantry Item)
1/4 tsp. Pepper (Pantry Item)
2 tbsp. Lemon Juice (Pantry Item)
1 tsp. All purpose or complete seasoning (Pantry Item)
Directions
- Cut the snapper in cubes then rinse fish with water and lemon juice and drain water. Using paper towel pat dry the fish to remove the excess water from the fish.
- Season both sides with salt and pepper and set aside.
- In a bowl add, yogurt, tandoor paste and lemon juice and mix well.
- Add the fish to the yogurt mixture and thoroughly coat. Close container or bowl and marinate in the fridge for 3-4 hours.
- Grease your grill plate with a non stick spray or cooking oil. Add the fish cubes to skewers and then place them on the grill. Grill on each side for 2 minutes on each side until cooked.