Luxurious warming spices, moist succulent fish & a cooling yogurt sauce is this simple man`s plan to healthier eating today. What I have for you is Spicy Tandoori Fish with Yogurt Cucumber & Mint. While I don`t have a Tandoor this was simply baked in my oven & the end result was nothing less than extraordinary. I paired this with a Quinoa Sprout Salad for a great combination. This spice mix would be spectacular with chicken, lamb or goat as well.
Here`s what you`ll need for your Spicy Tandoori Fish with Yogurt Cucumber & Mint:
Fish Steaks or Fillets- I used Wahoo but any firm white fish will be perfect.
Coconut Oil- 2 tablespoons (or Olive Oil)
Cumin- 1 teaspoon ground
Turmeric- 1 teaspoon ground
Cayenne- 1 teaspoon ground
Salt- 1/2 teaspoon
Paprika- 1 teaspoon
Coriander- 1 teaspoon ground
Ginger- 1 teaspoon ground
Greek or Turkish Yogurt- 1/2 cup
Cucumber- 1/4 cup peeled & small dice
Mint Leaves- small bunch finely choppedA quick look at the spices.Coconut Oil, warm or put in the microwave for a few seconds to liquefy.Add the spice mix to the coconut oil to form a paste.Liberally brush your spice mixture on the fish. Preheat your oven to 350 degrees.Line a baking sheet with foil & oil lightly. Bake 8-12 minutes depending on the thickness of your fish until just cooked through.Let`s make the yogurt sauce. Peel & dice the cucumber. Chop the mint leaves.In a small bowl add the cucumber, mint & yogurt.Give a stir & refrigerate until ready to use.
Remove the fish from the oven & plate. Enjoy your Spicy Tandoori Fish with Yogurt Cucumber & Mint!!