Tandoori fish has quickly become my new go-to fish recipe on busy weeknights. Why? Because these tender and aromatic fillets are insanely easy to throw together, and they pack a big punch of flavor. Besides, your whole family’ll enjoy Tandoori Fish. Really—even picky Lil-O happily gobbled up these fillets without any grumbling.
I know—you love fish, but it can be a challenge to serve it up for dinner on a regular basis. Fish is wonderfully healthy and a great source of omega-3 fatty acids, but it can be tough to find a simple, hassle-free weeknight recipe that also tastes great. The struggle is real, folks.
But recently, I rediscovered an old Nom Nom Paleo classic, Super Easy Tandoori Chicken, and realized that I could use this versatile Indian marinade on fish fillets!
Not sure where to get some tandoori spice blend? You can buy it at a spice shop, your neighborhood supermarket, or online. Still can’t find it? You can make it yourself with stuff you probably already stock in the spice cabinet. I’ve tried this tandoori marinade with coconut yogurt, coconut cream, and full-fat canned coconut milk, and I can confirm that it works with any of the three. (Personally, coconut yogurt’s my fave.) In terms of choosing fish, any white fish fillet tastes great with this marinade—you can use cod, sea bass, barramundi, halibut, you name it! Yup—this recipe’s delicious, Whole30-friendly, and versatile!
Ready to make tandoori fish a regular part of your dinner rotation?
- 4 (6-ounce) white fish fillets (e.g., cod, sea bass, etc.)
- 1 teaspoon Diamond crystal kosher brand salt (½ teaspoon if using Morton’s brand kosher or a fine grain salt)
- ½ cup plain coconut yogurt (I like Coyo, Anita’s Coconut Yogurt, and Living Cultures Superfood brands), coconut cream, or full-fat coconut milk
- 1 tablespoon tandoori spice mix (no salt added)
- 1 tablespoon freshly squeezed lemon juice
- 1 lemon, sliced into wedges
Blot the fish fillets dry with…
Read the full recipe on Nom Nom Paleo.