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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
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
- In a large stock pot, heat butter, vermicelli noodles, cinnamon and salt on Medium/High heat
- Once lightly browned add rice and stir until a light golden brown
- Add water and bring to a boil
- Cover and turn heat to low/simmer
FOR THE TANDOOR RUB
- Combine tandoori, yogurt, and salt together in a bowl
FOR THE BLACK COD
- Lightly run the fillet under cool water
- Pat dry to remove any excess water
- Generously coat the fillet with the yogurt rub
- Marinate for 20+ minutes
FOR THE RAITA SAUCE
- Combine yogurt, cucumber, cilantro, and Serrano pepper in a medium bowl
- Place in the refrigerator
COOKING THE BLACK COD
- 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.
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