Ingredients:

  • 1.5 lbs firm white fish fillets (Cod, Halibut, or Tilapia)
  • 1 tbsp lemon juice (for initial rinse)
  • 1/2 cup thick Greek yogurt, strained
  • 1 tbsp ginger-garlic paste
  • 1 tbsp chickpea flour (Besan)
  • 1 tbsp vegetable oil
  • 1 tbsp lemon juice
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Rinse the fish fillets under cold water and pat them bone-dry with paper towels. Lightly sprinkle with 1 tablespoon of lemon juice and set aside.
  2. In a mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, chickpea flour, oil, and all the Tandoori Fish Masala spices (red chili powder, garam masala, turmeric, salt, and black pepper) until the marinade is a smooth, vibrant orange paste.
  3. Coat each fillet evenly in the marinade, ensuring the edges are well-covered. Place them on a plate and refrigerate for 30 minutes to allow the spices to penetrate the surface.
  4. Heat a cast iron grill pan over medium-high heat until the pan reaches the smoke point. Sear the fillets until a charred mahogany crust forms and the fish is cooked through.