Indian Tandoori-Spiced Red Drum with Cucumber Raita (No Sugar)

Ingredients

• 1 lb red drum fillets
• 3/4 cup plain Greek yogurt (unsweetened, low-fat)
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp tandoori-style spice blend (no sugar)
• 1 tbsp olive oil
• 1/2 cup plain Greek yogurt (for raita)
• 1 medium cucumber
• 1 tbsp fresh mint (chopped)(optional)
• 1 tbsp fresh cilantro (chopped)(optional)
• 1 clove garlic (minced)(optional)
• 1/4 tsp cumin (ground, for raita)(optional)
• 1/2 tsp lemon zest(optional)

Instructions

1. 1

   Prep (10 minutes): Pat the red drum dry. In a bowl, mix Greek yogurt, lemon juice, tandoori-style spice blend, cumin, coriander, paprika, turmeric, garlic powder, ginger, salt, and black pepper. Coat the fish evenly with the marinade.

2. 2

   Marinate briefly (15 minutes): Cover and refrigerate the fish for 15 minutes while you prep the raita ingredients.

3. 3

   Raita (10 minutes): Grate or finely dice the cucumber. Lightly squeeze out excess liquid. Stir cucumber into Greek yogurt with optional mint/cilantro, optional minced garlic, optional ground cumin, optional lemon zest, and a pinch of salt. Refrigerate until ready to serve.

4. 4

   Roast (25 minutes total cook time): Preheat oven to 450°F (232°C). Place fish on a lined sheet pan. Drizzle olive oil over the fish and spoon any remaining marinade on top. Roast until the fish flakes easily and reaches 145°F (63°C) in the thickest part, about 20–25 minutes (start checking at 20).

5. 5

   Serve (5 minutes): Plate the tandoori-spiced red drum and spoon cucumber raita on the side. Finish with a squeeze of lemon if desired.