My husband will usually eat anything I put in front of him. He’ll at least give it a try. But one battle that I haven’t won is the fish battle. I think it was the fact that he was not raised eating fish or seafood, so he finds the concept very difficult to stomach.
That doesn’t stop me from making it for myself, though. One lovely quality of making fish is that it cooks up so quickly – I easily whipped up something less offensive for my husband to eat and made this all within 30 minutes. The flatbread pictured can be found here.
Print
Indian Spiced Fish Sandwich
- Total Time: 12 minutes
- Yield: 4 servings 1x
Description
Savor the rich flavors of Indian spices in this quick and easy fish dish, perfect for a light meal served on whole wheat flatbread.
Ingredients
- 1 lb. (450 grams) filets of any delicate white fish
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. chile powder
- 1 1/2 tsp. turmeric
- 1 1/2 tsp. garam masala
- 1 tsp. garlic powder
- 1/2 tsp. ground ginger
- 1/2 tsp. ground mustard
- 1/2 tsp. salt
Instructions
- Mix together the ground cumin, coriander, chile powder, turmeric, garam masala, garlic powder, ground ginger, ground mustard, and salt in a shallow pan.
- Pat your fish filets dry with a towel or paper towel to ensure the spices adhere well.
- Dredge each filet in the spice mixture until well covered on all sides.
- Preheat the broiler to high.
- Place the spiced fish filets on a broiler-safe pan and cook under the broiler for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the spiced fish atop whole wheat flatbread for a complete meal.
Notes
- The fish cooks very quickly, making it a great option for a fast meal.
- You can substitute the flatbread with rice or salad for a different serving option.
- If you prefer less heat, adjust the amount of chile powder to taste.
- Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0
- Sodium: 350
- Fat: 10
- Carbohydrates: 2
- Fiber: 1
- Protein: 25
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
- Daal Poori: Lentil Stuffed Deep Fried Indian Bread
- Spiced Salmon Tacos with Cilantro and Jalapeño Slaw
- Tikka Masala Spiced Chickpeas and Cauliflower
- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
Frequently Asked Questions
Why does the recipe call for patting the fish dry before coating it in spices?
The instructions explicitly note that patting filets dry with a towel ensures the spice mixture adheres well to every side. Moisture on the surface prevents the dry rub from sticking and can cause it to steam off rather than form a crust under the broiler.
Which type of fish works best in this recipe?
The recipe specifies any delicate white fish (1 lb / 450 g). Delicate white fish cooks in just 5–7 minutes under a high broiler, which keeps the spice crust from burning while the flesh flakes easily with a fork.
Can I adjust the heat level?
Yes — the notes say to adjust the amount of chile powder to taste if you prefer less heat. The spice mix contains 1½ tsp chile powder, so reducing or omitting it is the simplest lever.
What can I serve this on instead of flatbread?
The notes suggest substituting rice or salad for a different serving option if you don’t have whole wheat flatbread on hand.
