Tandoori-Style Cod on the Grill
Enjoy a low-cal dinner with this well-seasoned grilled cod. Serve with rice and a salad for a satisfying meal.
Ingredients
- 4 whole cod fillets
Marinade
- 1 cup plain greek yogurt
- 1/4 cup olive oil
- 4 cloves minced garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
Garnish
- 1 small red onion sliced into rings
- 1/4 cup cilantro minced
- salt and pepper to taste
Instructions
Marinade
- In a medium bowl, combine all the marinade ingredients: yogurt, olive oil, garlic, ginger, ground cumin, ground coriander, chili powder, turmeric, and sea salt.
- Place the fish pieces in a large resealable plastic bag and pour the marinade to coat the fish well. Make sure each piece of fish is covered in the thick marinade, and each piece of fish is laying flat, and let it marinate in the refrigerator for 1 hour. Do not leave the fish out at room temperature.
Grill the fish
- Preheat the grill to medium-high heat.
- Place a large piece of nonstick aluminum foil or heavy duty foil (brushed with oil on top) on the grill grates. Make sure the foil doesn’t completely cover the grill to allow for air flow. Pierce a few holes in the foil with a grilling fork to allow for drainage. This is important, as cod is a delicate, flaky fish and ensures the fish won’t fall apart as you cook it.
- Remove some of the excess marinade from the fish. Place the fillets spaced apart on the foil. Cook for 10 to 12 minutes, flipping the fish halfway through.
- After flipping the fish, toss the red onion rings onto the foil with the fish to lightly grill them until the fish are done. Add a little salt and pepper to the rings.
- Remove the fish from the heat and serve topped with red onion slices and cilantro leaves.