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.