Paleo Fish Tikka
Elevate your weeknight dinner game with this irresistible Paleo Fish Tikka recipe—an aromatic, dairy-free twist on the classic Indian favorite! Succulent fish fillets are marinated in a luscious blend of coconut yogurt, zesty lemon juice, and warming spices like cumin, coriander, turmeric, and paprika, creating a flavor-packed dish that’s both healthy and indulgent. Perfectly baked or grilled to golden perfection, these bite-sized pieces of fish are tender on the inside and charred on the outside, making every bite absolutely tantalizing. Ready in just 35 minutes, this gluten-free and paleo-friendly recipe is ideal for those craving bold and wholesome flavors. Top it off with fresh cilantro and pair with roasted vegetables or a crisp salad for a meal that's as nutritious as it is delicious. Ideal keywords: Paleo Fish Tikka, healthy Indian recipes, dairy-free fish recipes, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 500 grams fish fillets (preferably cod, halibut, or tilapia)
- 120 ml coconut yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons coconut oil
Instructions
Cut the fish fillets into bite-sized pieces, approximately 2-3 inches in size.
In a large mixing bowl, combine the coconut yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, paprika, cayenne pepper, salt, and black pepper. Mix until smooth.
Add the fish pieces to the marinade, ensuring each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavors.
Preheat your oven to 400°F (200°C) or set your grill to medium-high heat.
Line a baking sheet with parchment paper or lightly grease a grill grate with coconut oil to prevent sticking.
Arrange the marinated fish pieces on the prepared baking sheet or grill grate, ensuring they are spaced out to cook evenly.
Bake in the preheated oven or grill for about 10-15 minutes, turning midway, until the fish is cooked through and lightly charred on the edges.
Garnish the cooked fish tikka with freshly chopped cilantro and serve hot with your choice of paleo-friendly sides like roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3610 mg | 157% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.8 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2047 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
