Prep time
20 mins
Cooking Time
25 mins
Serves
4
Ingredients
Ingredients
Tandoori Masala:
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp chili powder
- 4 tbsp smoked paprika
- 12 oz MSC Certified cod (3 oz per person)
- 1/2 cup Greek yogurt
- 1 tsp garlic, minced
- 4 tbsp tandoori masala
- 2 tbsp lime juice
- 1 tbsp canola oil
- Mix all ingredients together and set aside
- 1 cup quinoa
- 1 cup chickpeas
- 4 cups water
- 1/2 cup parsley
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/4 cup tahini
- 1/2 tsp tumeric powder OR 1 tsp grated fresh tumeric
- Salt & pepper to taste
- Whisk or blend all ingredients together and set aside
- 1 tbsp nigella seeds (set aside for garnish)
- 1/2 an English cucumber, thinly sliced
- 2 red radishes, thinly sliced
- 1 head Boston bib lettuce
- 1/2 cup corn chips, crumbled
- 1/2 cup Greek yogurt
- 1/2 cup mint leaves, finely chopped
- Mix yogurt and chopped mint together and set aside
Method
Method
Method
- Preheat oven to 400°F
- Wash quinoa well. Boil with 4 cups of water on high heat for 12 minutes. Strain and place in bowl. While warm, combine with lemon-tahini dressing, chickpeas and parsley. Taste and adjust salt and pepper if needed.
- Cut cod into fingers or chunks. Mix gently into marinade. This can be made a few hours in advance or right before you bake. Place marinated cod pieces on a parchment-lined bakery sheet. Bake in the oven for 10 minutes. Take out of oven and let rest. Fish should not be hot when plating or lettuce will wilt.
Assembly
- Gently tear 2 leaves of lettuce at the root and place together, root ends touching to form a cup
- Place 2 tbsp of quinoa salad on the cup
- Add 1 finger of tandoori cod on top
- Drizzle with mint-yogurt, sprinkle with nigella seeds, garnish with a few shaved radishes and cucumbers. Sprinkle with crushed corn chips and serve with a lime wedge
Chef Veronica Mal
Chef Veronica Mal best describes herself as a food lover for hire. With 15 years of catering, restaurant and teaching experience, Veronica brings her love of travel and passion for food onto every plate. In recent years, Veronica's focus has increasingly turned to collaborating with chefs, companies and consumers about responsible, sustainable, seasonal food with a focus on incorporating spices as a way of life. She believes it's important to "think global, eat local, and spice up your life!"
