Tandoori Cod with Lime Yoghurt Butter Sauce

This recipe is modified from "Tandoori Salmon with Lime and Coconut Butter Sauce" of Trish Magwood on Party Dish, Foodnetwork Canada. I subtituted coconut milk and 35% cream with yoghurt.

Category:		Barbecue & Grilling
Style:		Indian

Ingredients:
2 cod fillets

Marinade
* 1 tbsp tandoori powder
* 1 tsp cup fresh lime juice
* 1 tsp cilantro, chopped
* 1 tsp cup canola oil
* 1 tsp each minced garlic, shallots and ginger

Lime Yoghurt Butter Sauce
* 1 tbsp fresh lime juice
* 4 tbsp balkan style plain yoghurt (you can use other kinds of plain yoghurt)
* 4 tbsp cold, unsalted butter, cubed
* chopped green onion
* salt, ground black pepper and honey to season

Directions:
Tandoori Cod

• Preheat oven: 400 degrees F (200 C)
  
• Pat salmon dry. Place in non-reactive dish and set aside.
• In a medium bowl, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over cod, covering completely. Marinate in the refrigerator for 3 hours or more.
• Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.
• Lightly oil a grill or grill pan. Grill cod filets so that they are marked in a criss-cross fashion.
• Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.
  

Lime Yoghurt Butter Sauce

• Bring lime juice and yoghurt to a simmer.
  
• Whisk in cold butter.
  
• Season with honey, black pepper, green onions and salt.