Monday, March 19, 2012

Roasted Tandoori Spiced Fish in Tomato Sauce

Perfect Pairing:  Tandoori Rice

I hope everyone had a wonderful St. Patrick's Day weekend!  Mine was fantastic.  I was able to spend the weekend with my favorite people and we had an amazing time together.  The weather in Chicago was absolutely gorgeous, so that didn't hurt! 

Last night I had the most extraordinary dinner at L2O restaurant.  I will be writing about that soon.  It was unlike anything I have ever had, almost surreal, but still delicious.  Now it is back to reality!

On a previous post I wrote about my favorite homemade tandoori seasoning.  I used the same seasoning in this recipe to marinate the fish and to season the tomato sauce.  The sauce has a rich flavor from the light coconut milk and has a bit of a kick from the jalapeno.  I would highly recommend using the fire-roasted crushed tomatoes instead of plain crushed tomatoes.  The fire-roasted flavor is great in this dish.  It is a really simple weeknight dinner that is healthy and full of flavor.
The Perfect Pairing for this simple fish dish is Tandoori Rice.  Both dishes use the tandoori seasoning blend, so they complement each other nicely.  The rice is a great base for the yummy tomato sauce.

Roasted Fish in Tomato Sauce
Lindsay at Perfecting the Pairing

·         1.5 lb tilapia (4 filets)
·         4 tsp tandoori seasoning mix, divided
·         1 Tb + 1 tsp olive oil, divided
·         1 onion, chopped
·         2 cloves of garlic, chopped
·         1 jalapeno, chopped
·         1 tsp garam masala
·         30 oz crushed, fire roasted tomatoes
·         8 oz light coconut milk
·         Salt and pepper
Place the tilapia filets in a shallow, oven-safe dish.  Brush filets with 1 tablespoon olive oil, and sprinkle on 2 teaspoons of tandoori seasoning.  Allow to marinate for at least 30 minutes.  Preheat your oven to 400 degrees F. 
In a large skillet heat the remaining teaspoon of olive oil.  Add the chopped onions and garlic, sauté for 5 minutes until the onions begin to soften.  Add the chopped jalapeno, tandoori seasoning, and garam masala.  Saute until fragrant, about 3 minutes.  Add the crushed tomatoes and simmer on low for 30 minutes.
Meanwhile, bake the fish until cooked through and flakey, about 15 minutes.
Once the sauce has simmered for 30 minutes, add the coconut milk.  Serve the fish on top of the tomato sauce.


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