Tandoori Fish


5 kg/11 lb wild-caught mahi-mahi filets, cut into 100g/3 oz pieces

2 cans full fat coconut milk

Juice of 1 large lemon

3/4 cup tandoori seasoning

1/4 cup Himalayan sea salt

2 Tbsp ground black pepper

Method: Preheat oven to 400-degrees.

Line 4 sheet pans with parchment paper.

Lay pieces of fish on prepared pan.

Sprinkle each piece with salt and pepper.

In a small bowl, whisk together coconut milk, tandoori seasoning and lemon juice.

Spread top of each piece of fish with tandoori sauce.

Bake until fish is opaque - about 15 minutes, depending on thickness of fish.