Barbecued Cod Loin Fillets in a Spiced Yoghurt Marinade

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Barbecued Cod Loin Fillets in a Spiced Yoghurt Marinade

Cod fillets marinated in a mild curry spiced yoghurt marinade with lime and coriander aioli and barbecued sweet potatoes.

Naturally Brewed Soy Sauce Marinades, Dressings & Dips Main courses Fish BBQ Summer

Total time 45 mins

Preparation time: 10 mins

Marinating time: 30 mins

Cooking time: 35 mins

Nutrition facts (per portion): 3457 kJ / 829 kcal

Fat: 50.4 g

Protein: 34.3 g

Carbohydrates: 57.6 g

For the cod loin fillets:

50 g natural yoghurt
2 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons Kikkoman Naturally Brewed Soy Sauce
2 teaspoons apricot jam
A few lemon thyme leaves
½ teaspoon curry powder
Freshly ground pepper
4 cod loin fillets (approx. 150 g each)

For the lime and coriander aioli:

1 small, organic lime
2 garlic cloves
150 g mayonnaise
1–2 tablespoons honey
A few coriander leaves, chopped
1–2 tablespoons Kikkoman Naturally Brewed Soy Sauce
Freshly ground pepper

For the barbecued sweet potatoes:

800 g sweet potato
4 spring onions
1 garlic clove
3 tablespoons Kikkoman Naturally Brewed Soy Sauce
4 tablespoons olive oil
A few rosemary needles
Freshly ground pepper

Preparation

To prepare the marinade, mix together the yoghurt, lemon juice, olive oil, soy sauce, jam, thyme, curry powder and pepper. Brush the fish fillets with the marinade and put in the fridge for around 30 minutes until you’re ready to start the barbecue.
Prepare the lime and coriander aioli by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, mix together the mayonnaise, lime zest and juice, garlic, honey, coriander and soy sauce, seasoning to taste with pepper.
Peel the sweet potatoes, wash and cut into approx. 2 cm dice. Clean the spring onions, slice and wash. Peel and finely dice the garlic. Mix together the garlic, sweet potatoes, spring onions, soy sauce, olive oil and rosemary, seasoning with pepper to taste.
Place the sweet potatoes on the barbecue for approx. 15-20 minutes and cod fillets on the barbecue for approx. 6-10 minutes depending on the heat (closing the lid, if your barbecue has one). Serve with the lime and coriander aioli.

Tip: The marinade tastes just as great with other white fish as it does with turkey breasts or steaks.

Used products in this recipe

vegan

Naturally Brewed Soy Sauce

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Recipe-ID: 866