Spiced yogurt-marinated fish grilled to smoky perfection
Tandoori Fish
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 fillets
Difficulty
Easy
Cost
Moderate
$$
Tandoori Fish
Spiced yogurt-marinated fish grilled to smoky perfection
★4.5(21)
Firm fish fillets marinated in a vibrant yogurt-spice mixture and grilled until charred and smoky. All the bold flavors of tandoori cooking with delicate, flaky fish.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tandoori fish takes the classic tandoori marinade and applies it to firm white fish. The yogurt tenderizes while the spices create a vibrant red crust that chars beautifully under the broiler.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 4 firm white fish fillets (cod, halibut, or snapper)
- 1/2 cup yogurt
- 2 tbsp tandoori masala or 1 tsp each paprika, cumin, coriander, and garam masala
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice, 1 tbsp oil
- Salt and chaat masala for finishing
Instructions
- 1
Pat fish fillets dry; score each fillet with shallow cuts to help the marinade penetrate.
- 2
Mix yogurt, tandoori masala, ginger-garlic paste, lemon juice, oil, and salt into a smooth marinade.
- 3
Coat fish generously and marinate for 30 minutes (or up to 4 hours refrigerated).
- 4
Broil on high or grill over medium-high heat for 6-7 minutes per side until charred and cooked through.
- 5
Sprinkle with chaat masala and serve with lemon wedges, onion rings, and green chutney.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
White fishSalmon or large prawns
Adjust cooking time based on thickness
Tandoori masalaPaprika + cumin + coriander + garam masala
Equal parts for a basic blend
Tips & Storage
Pro Tips
Use firm-fleshed fish that will not flake apart on the grill.
Bring fish to room temperature before cooking for more even results.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm in a 300°F oven for 5 minutes; do not microwave or the fish will dry out.
Nutrition Facts
Per serving (70mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates4g
Fat8g
Fiber480mg
Sugar0g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use salmon?
- Yes, salmon works well though it is non-traditional. Reduce cooking time slightly as salmon dries faster.
- Do I need a tandoor?
- No, a broiler or outdoor grill at high heat gives excellent results.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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