Gluten-Free Tandoori Fish Tikka

Ingredients

• 1.5 lbs Firm white fish fillets (cod, mahi-mahi)
• 1/2 cup Yogurt
• 1 tbsp Ginger-garlic paste
• 2 tbsp Lemon juice
• 2 tbsp Tandoori masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1/4 tsp Garam masala
• 1 tbsp Vegetable oil
• 2 tbsp Fresh cilantro

Instructions

1. 1Cut the 1.5 lbs firm white fish fillets into 1-inch cubes.
2. 2In a medium bowl, combine the 1/2 cup yogurt, 1 tbsp ginger-garlic paste, 2 tbsp lemon juice, 2 tbsp tandoori masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp garam masala. Stir until well combined.
3. 3Add the 1.5 lbs fish cubes to the marinade and gently toss to ensure each piece is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4Preheat your oven to 400°F (200°C).
5. 5Lightly grease a baking sheet with 1 tbsp vegetable oil.
6. 6Arrange the marinated fish cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
7. 7Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
8. 8Remove the baking sheet from the oven. Garnish the fish tikka with 2 tbsp fresh cilantro. Serve hot.

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