Tandoori paste is a true culinary chameleon. In Indian cuisine, it is commonly used with chicken in the eponymously titled dish. But there are so many more possibilities. We just purchased some sea bass for a dinner party, and I thought it would be the perfect opportunity to marry the very strong blend of flavors in the tandoori paste with the rich, buttery texture of the sea bass.
Speaking of marriage, the idea for a tandoori glaze came to me after our wedding reception menu tasting. It was almost 5 years ago. How time flies! Anyway, our caterer gave us a lot of samples to taste before the big day. One of the options was a hoisin glazed roasted Chilean sea bass. It tasted wonderful and it got me thinking about other "ethnic" flavors to marinate the fish.
Look at the buttery succulent texture of the sea bass. Mmm.