Tandoori Fish

Tandoori Fish

Made  times
Rina H. 2

"An Indian recipe for marinated white fish that works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your preferences."
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4 h 27 m servings 380 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 30.2 g
  • 47%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.
  2. Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade.
  3. Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. Serve hot.


  1. 56 Ratings

Most helpful positive review

This is a delicious way to prepare fish. It ended up having a fair bit of sauce so I served it over rice.

Most helpful critical review

This dish was okay. The sauce that the recipe called for was not a paste. When reading recipe I wondered how can this become a paste. I was right liquid consistency not paste.

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Least positive

This is a delicious way to prepare fish. It ended up having a fair bit of sauce so I served it over rice.

Wonderful flavor and very moist fish. Thank you, Rina for a very different fish dish. We will be making this again.

I found this recipe and just love it. I've made it a few times now and each time it has been great. I've taken it into work for a potluck and it was a success. I used Halibut instead of catfish ...

Hubby and kids loved it. It wasn't as Indian for me as I had hoped for.

really good flavor and moist fish..i used cod...cut the cayenne to 1/2 tsp..might increase that slightly.

I really liked this recipe even though I kinda totally changed it up. All the ingredients were the same, except I substituted powdered ginger for the fresh ginger, and along with the cayenne, i...

its extra ordinary and vraiment delicieux!!!but i recommend to add a lil bit of lemon juice...its goin to be perfect...viva asians

I usually increase the spices a bit as we like things hot. Love this with coconut rice!

This is a great way to add fish to my weekly meals, and my whole family enjoys it.

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