Tandoori Cod Skewers with Mango & Corn Salsa
This recipe transforms rather ordinary cod fillets into a bold dish perfect for any occasion. Brushed with a quick tandoori sauce loosened with a splash of light BC pilsner-style beer, the fish stays moist while picking up subtle spice and char on the barbecue. Served alongside a fresh mango and corn salsa, this dish is colourful, fast and ideal for easy-going summer grilling.Ingredients
Serves 4
½ cup (125 ml) plain Greek yogurt
2 tsp (10 ml) finely grated fresh ginger
2 tbsp (30 ml) tandoori masala powder
¼ cup (60 ml) Steamworks Pilsner
1 tbsp (15 ml) vegetable oil
½ tsp (2.5 ml) + ⅛ tsp (a pinch) kosher salt, divided
1½ lbs (680 g) cod fillets, cut into 1½-in (4 cm) cubes
1 ripe mango, diced
1 cup (250 ml) fresh BC corn kernels
¼ cup (60 ml) finely diced red bell peppers
2 tbsp (30 ml) finely chopped red onions
1 tbsp (15 ml) chopped fresh cilantro, plus more for garnish
1 tbsp (15 ml) fresh lime juice
Instructions
- In a medium bowl, whisk yogurt, ginger, tandoori masala, beer, oil and ½ tsp (2.5 ml) salt. Add cubed fish and let marinate in refrigerator for at least 30 minutes.
- Meanwhile, in a bowl, combine mango, corn, bell peppers, red onions, cilantro, lime juice and remaining ⅛ tsp (a pinch) salt. Set aside.
- Preheat barbecue grill to medium-high, about 400 F (200 C). Oil grill grates lightly.
- Thread fish evenly onto 8 metal or soaked wooden skewers and grill, turning occasionally, until cod is opaque and lightly charred, 8 to 10 minutes total.
- Serve skewers hot, garnished with more fresh cilantro and with mango and corn salsa spooned alongside.