Bursting full of vibrant tandoori spices and served with fresh, crunchy vegetables, these lightly spiced fish pittas make for a tasty outdoor summertime meal. They're quick to cook and delicious to eat.
Toast the pittas on the barbecue (or in a hot, griddle pan) for 1-2 minutes each side. Cut each pitta open lengthways to create a pocket ready for the fish. Spread the inside of each pitta with 1 tbsp yogurt, then top with the sliced cucumber and chopped coriander. Set aside while you barbecue the fish.
In a bowl, mix the melted butter with the tandoori spice. Brush the fish fillets with the spiced butter and place on the barbecue (or in a frying pan). Cook for 3 minutes, then brush again with the remaining butter and turn the fillets over. Cook, on this side, for a further 3-4 minutes, until the flesh is translucent and cooked through. Remove the fish fillets from the barbecue (or frying pan) and squeeze over the lime juice.
To serve, put a tandoori fish fillet in each pitta and sprinkle with a little more coriander. Serve with extra lime wedges for squeezing over, if you like.
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