Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or oil to cook the vegetables and keep the fish from sticking to the grill. A cauliflower and potato puree, made with no fat, is a nice accompaniment. The vegetables are simmered then pureed with Indian spices.
If you like, serve warm pita bread and a dish of fresh yogurt sprinkled with chopped mint and garlic to round out the dinner. Bottled tandoori paste is sold at Indian markets and well-stocked supermarkets.