Protein Swap | Spicy BBQ Tandoori Cod
with Chunky Cucumber Raita & Grilled Zucchini
Cooking time
30 minutes
Servings
2/4
Calories
280 /serving
This will top the charts on your keto playlist. You’ll get a whiff of tandoori marinade as the fish grills next to heirloom zucchini. And you’ll enjoy the creaminess of raita pumped with fresh mint, lime juice and thinly sliced cucumbers.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 2 Cucumbers
- 3 Heirloom zucchini
- 14g Mint
- 1 Lime
- 10ml Tandoori paste
- 60g Option 1: Garlic-cucumber yogurt (tzatziki) Option 2: Garlic-cucumber yogurt (raita)
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Cod • Milk
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
12 g
Saturated Fat
2 g
Sodium
970 mg
Total Carb
17 g
Sugars
9 g
Protein
29 g
Fibre
4 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Quarter the zucchini lengthwise. Toss with a drizzle of oil, the spices and S&P.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Halve the lime; juice ½ and quarter the remaining ½.
Grill the salmon & zucchini
- Pat the salmon* dry; rub with the tandoori paste, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until browned and cooked as desired.
- Add the zucchini to the BBQ (or pan) and grill, turning occasionally 2 to 3 min., until tender.
- Transfer the zucchini to a cutting board. Once cool, medium-dice.
Make the raita
- In a large bowl, combine the raita, lime juice, a drizzle of oil and S&P.
- Add the cucumbers and ¾ of the mint; stir well.
Plate your dish
- Divide the salmon, zucchini and raita between your plates.
- Garnish with the lime wedges and remaining mint. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
