Spicy Tandoori Grilled Fish with Mango Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A zesty seafood dish featuring marinated fish glazed with tangy mango chutney and warm spices. This indian-inspired seafood ready in about 45 minutes pairs Salmon fillets, Plain yogurt, Ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (15 ratings) Prep: 20 min Cook: 25 min Serves 4 Indian-Inspired cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1/2 cup yogurt, 1 tbsp coriander, 1 tsp cumin, 1 tbsp ginger, 2 tbsp lime juice, and 1/2 tsp chili flakes. Marinate salmon fillets for 30 minutes.
  2. Step 2: Preheat grill to medium-high. Brush grates with oil. Place salmon on grill and cook for 4-5 minutes per side until flaky.
  3. Step 3: In a pan, sauté 1/2 cup chopped mango with 2 tbsp lemon zest and 1 tbsp green onions over medium heat until fragrant, 5 minutes.
  4. Step 4: Serve grilled fish topped with mango chutney and garnish with remaining green onions.

Frequently asked questions

How long does Spicy Tandoori Grilled Fish with Mango Chutney take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Tandoori Grilled Fish with Mango Chutney?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Spicy Tandoori Grilled Fish with Mango Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Tandoori Grilled Fish with Mango Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Tandoori Grilled Fish with Mango Chutney?

Indian-Inspired seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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