Tandoori Cod Skewers with Mango & Corn Salsa
Serves 4 ½ cup (125 ml)
plain Greek yogurt
1. In a medium bowl, whisk yogurt, ginger, tandoori masala, beer, oil and ½ tsp (2.5 ml) salt. Add cubed fish and let marinate in refrigerator for at least 30 minutes. 2. Meanwhile, in a bowl, combine mango, corn, bell peppers, red onions, cilantro, lime juice and remaining ⅛ tsp (a pinch) salt. Set aside. 3. Preheat barbecue grill to medium-high, about 400 F (200 C). Oil grill grates lightly. 4. Thread fish evenly onto 8 metal or soaked wooden skewers and grill, turning occasionally, until cod is opaque and lightly charred, 8 to 10 minutes total. 5. Serve skewers hot, garnished with more fresh cilantro and with mango and corn salsa spooned alongside.
finely grated fresh ginger
2 tsp (10 ml)
tandoori masala powder
2 tbsp (30 ml)
Steamworks Pilsner
¼ cup (60 ml)
vegetable oil
1 tbsp (15 ml)
½ tsp (2.5 ml) + ⅛ tsp (a pinch) kosher salt, divided 1½ lbs (680 g) cod fillets, cut into 1½-in (4 cm) cubes
ripe mango, diced
1
fresh BC corn kernels
1 cup (250 ml)
finely diced red bell peppers finely chopped red onions chopped fresh cilantro, plus more for garnish
¼ cup (60 ml)
2 tbsp (30 ml)
1 tbsp (15 ml)
fresh lime juice
1 tbsp (15 ml)
ingredient in recipe Steamworks Pilsner $16.99 BC Craft 102395 8 × 355 ml
pairs with recipe Gehringer Brothers Classic Riesling $17.99 BC VQA 171488
This classic Riesling offers flavours of peach, apple, kiwi and honey, with a hint of sweetness that pairs beautifully with tandoori.
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