Tandoori Fish
Ingredients
- 4 6-ounce boneless and skinless white fish fillets (e.g., cod, sea bass, tilapia, barramundi)
- 1 teaspoon Diamond Crystal kosher salt (½ teaspoon if using Morton’s brand kosher or a fine grain salt)
- ½ cup plain coconut yogurt (or 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)
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