Tandoori Broiled Black Cod by Travis Swikard

20 minute prep minutes prep, 45 minutes total

 Ingredients

Tandoori Rub

• 1 cup of greek yogurt
• 3 tablespoons of tandoori spice
• 1 tablespoon of salt

Black Cod

• 6 portions of 8oz skin-on fillets

Buttered Rice Pilaf

• 2 Cups of jasmine rice
• 1 Tsb cinnamon
• 4 tbsp butter
• Heaping handful of vermicelli noodle 
• 4 cups of water
• Salt

Raita Sauce

• 1/2 cup of yogurt
• 1/2 cup of chopped cucumber
• 1/2 cup of chopped cilantro
• 1 chopped Serrano pepper

Cooking Instructions

PREP

Set oven to broil or 500 degrees (make sure there's nothing in the oven!)

 FOR THE RICE PILAF

1. In a large stock pot, heat butter, vermicelli noodles, cinnamon and salt on Medium/High heat
2. Once lightly browned add rice and stir until a light golden brown
3. Add water and bring to a boil
4. Cover and turn heat to low/simmer

FOR THE TANDOOR RUB

1. Combine tandoori, yogurt, and salt together in a bowl

 FOR THE BLACK COD

1. Lightly run the fillet under cool water 
2. Pat dry to remove any excess water
3. Generously coat the fillet with the yogurt rub
4. Marinate for 20+ minutes

FOR THE RAITA SAUCE

1. Combine yogurt, cucumber, cilantro, and Serrano pepper in a medium bowl
2. Place in the refrigerator 

COOKING THE BLACK COD   

1. Place fillet on a warm cast iron skillet and put in the oven (top rack) for 7-9 minutes 

PLATING

Place Black Cod on top of the rice and serve with the Raita sauce on top of the fish.