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Traditional tandoors (clay ovens) allow for multiple forms of heat to cook food — direct heat from charcoal for grill marks, smoke for added flavor, hot clay walls for a griddling effect, and radiant heat from the pit of the oven that allows everything to bake together!
While not everyone can have a tandoor in their backyard, you can achieve that flame-kissed flavor with our house Tandoori Masala — a blend of 15 single-origin, freshly-harvested spices sourced from across South Asia — paired with the high heat of an Ooni Pizza Oven. Inspired by classic tandoori fish, this recipe starts with your choice of fillet (we love salmon, but halibut and cod are beautiful here, too) marinated in a mix of plain yogurt, tandoori masala, and a little neutral oil. The marinated fish is par cooked in their cast iron Skillet Pan until charred in spots and then cherry tomatoes are added, and the fish is finished with the oven turned off until the tomatoes heat through and just start to burst. Top with cilantro and serve with pickled onions and lemon for squeezing over the fish.
If you want to round out the meal, you can heat up store-bought naan on the residual heat of the stone when the fish is finishing cooking.
This recipe was created in collaboration with Ooni Pizza Ovens.