Tandoori Fish [0000836]

Ingredients:

1 pound white fish fillets (such as tilapia, cod, or halibut)
1/2 cup plain yogurt (ensure it's gluten-free)
2 tablespoons gluten-free tandoori spice blend
2 tablespoons lemon juice
2 cloves garlic, minced
1-inch piece of ginger, grated
1 teaspoon salt
1/2 teaspoon paprika (for color)
2 tablespoons vegetable oil

Instructions:

In a bowl, combine the plain yogurt, gluten-free tandoori spice blend, lemon juice, minced garlic, grated ginger, salt, and paprika. Mix well to create the marinade.

Make shallow cuts on both sides of the fish fillets to allow the marinade to penetrate.

Place the fish fillets in a large resealable plastic bag or a glass container with a lid.

Pour the marinade over the fish, ensuring each fillet is well-coated. Seal the bag or container and refrigerate for at least 30 minutes, or longer if time allows.

Preheat your grill to medium-high heat. You can also use an oven broiler.

Remove the marinated fish from the refrigerator and let it sit at room temperature for about 15 minutes before grilling.

Brush the grill grates with vegetable oil to prevent sticking.

Place the fish fillets on the hot grill and cook for about 4-5 minutes per side, or until they are cooked through and have a nice char on the outside. The internal temperature should reach 145°F (63°C).

Remove the gluten-free Tandoori Fish from the grill and let it rest for a few minutes before serving.

Serve your flavorful and gluten-free Tandoori Fish with rice, naan, or a fresh salad for a delicious and healthy meal. Enjoy the aromatic and spicy flavors of this classic dish!