Grilled Tandoori Cod

Grilled Tandoori Cod

The Spruce / Crystal Hughes

Prep: 8 mins
Cook: 12 mins
Marinate: 60 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
458 Calories
17g Fat
8g Carbs
65g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 458
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 152mg 51%
Sodium 802mg 35%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 65g
Vitamin C 5mg 25%
Calcium 169mg 13%
Iron 3mg 16%
Potassium 884mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tandoori cod recipe is simple to prepare and delicious as well. You will need only an hour of marinating time and minutes on the grill to enjoy flavors inspired by Indian cuisine. Enjoy tandoori cod with your favorite rice dish and grilled vegetables for an easy and healthy dinner.

Tandoori comes from the name of the wood or charcoal-fired clay oven used for cooking in India, the tandoor. These ovens cook at a high temperature, similar to what you can get on your grill. One way meat (especially chicken) is prepared for cooking in the tandoor is to marinate it in a mixture of yogurt and spices. This recipe uses a similar marinade for cod fillets.

You probably have most of the spices used in this recipe in your pantry. One that you might look for at an Indian grocery store is the chili powder. It is not the same as American "chili powder," which is actually a blend of spices. One substitute would be cayenne pepper. It is the only "hot" element to the spices, so adjust the amount to suit your taste. Garnishing with cilantro leaves and onion slices is traditional.

"A great recipe for spicing up your BBQ! The combination of flavors is on-point and the texture of the cod is extremely flaky and light. The marinade would be delicious with shrimp too, and you can serve it with rice or just on its own." —Tara Omidvar

Grilled Tandoori Cod
A Note From Our Recipe Tester


  • 4 to 6 fillet cod fillets

For the Marinade:

  • 1 cup plain yogurt

  • 1/4 cup olive oil

  • 4 clove garlic , minced

  • 2 teaspoons fresh grated ginger

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon  mild Indian chili powder, or cayenne

  • 1 teaspoon ground turmeric

  • 1 teaspoon sea salt

For the Garnish:

  • 1/2 small red onion, cut into thin rings

  • 1/4 cup cilantro leaves

Steps to Make It

  1. Gather the ingredients.

    Grilled Tandoori Cod ingredients

    The Spruce / Crystal Hughes

  2. Cut the cod fillets into 2- to 3-inch chunks.

    cod cut into pieces

    The Spruce / Crystal Hughes

  3. In a medium bowl, combine all the marinade ingredients: yogurt, olive oil, garlic, ginger, ground cumin, ground coriander, chili powder, turmeric, and sea salt.

    marinade ingredients in bowl

    The Spruce / Crystal Hughes

  4. Place the fish pieces in the bowl and toss them with the marinade to coat well. Cover the bowl and let it marinate in the refrigerator for 1 hour. Do not leave the fish out at room temperature.

    fish in a marinade in a bowl

    The Spruce / Crystal Hughes

  5. Preheat the grill for medium-high heat. Place a large piece of nonstick aluminum foil or heavy duty foil (brushed with oil on top) on the grill grates. Make sure the foil doesn't completely cover the grill to allow for air flow. Pierce a few holes in the foil with a grilling fork to allow for drainage. Remove some of the excess marinade from the fish. Place the fillets spaced apart on the foil. Cook for 10 to 12 minutes, flipping the fish halfway through.

  6. Remove the fish from the heat and serve topped with red onion slices and cilantro leaves.

    Grilled Tandoori Cod on a platter

    The Spruce / Crystal Hughes


While you can use pre-ground cumin and coriander, you can boost the flavor and complexity tremendously if you buy whole cumin and coriander seeds and grind them right before making the marinade. Simply toast the seeds in a skillet and grind them in a clean coffee grinder or with a mortar and pestle. You simply won't go back to pre-ground spices.

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