Tandoori Sea Bass with Makhani
I was on a flight a few weeks ago and they served tandoori sea bass over a creamy tomato sauce with cumin pilaf, broccolini, and mint chutney. The whole flight I kept thinking: I can make this at home.
The Tandoori Marinade does the charred, spiced crust. The Makhani pulls everything together. Forty-five minutes, looks like you tried much harder than you did. Full recipe on the blog.