Hamachi tandoori with pickled cucumber and mango salad

Delight your taste buds with this flavorful Hamachi tandoori salad featuring the perfect balance of pickled cucumber and mango. Juicy, tangy, and utterly delicious.

Ingredients:

• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground star anise
• 1/8 teaspoon ground allspice
• Pinch of cayenne pepper
• Freshly ground black pepper
• 450g carrots, peeled and cut into batons
• 1 teaspoon very finely grated orange zest plus 1/4 cup plus 2 tablespoons fresh orange juice
• 1/2 teaspoon very finely grated yuzu or lemon zest plus 2 tablespoons fresh yuzu juice or fresh lemon juice
• 1 tablespoon pickled ginger, minced, plus 2 tablespoons pickled ginger juice from the jar
• 3 tablespoons vegetable oil
• Kosher salt
• 1 small shallot, minced
• 1 tablespoon snipped chives
• 1 tablespoon finely shredded mint leaves
• Six 6-ounce hamachi or mahimahi fillets
• Lemon wedges, for serving

Instructions:

1. Heat a small skillet over medium heat, then mix ground cardamom, coriander, star anise, allspice, cayenne, and 1/8 teaspoon of freshly ground black pepper in the skillet. Cook until the spices become aromatic, for approximately 10 seconds. Once done, move the toasted spices to a plate and allow them to cool down completely.
2. Prepare a medium bowl with cold water and ice cubes. Boil some water in a medium saucepan with salt and blanch the carrots until they are just tender but still crispy, for about 1 to 2 minutes. Drain the carrots and immediately put them into the ice water to chill. Afterward, drain them well and pat dry using paper towels.
3. Place 1/3 cup of the blanched carrots into a blender. Then, add the toasted spices, orange zest and juice, yuzu zest and juice, 2 tablespoons of pickled ginger juice, and 1 tablespoon of vegetable oil. Blend the mixture until it becomes a smooth carrot dressing. Season the dressing with kosher salt as per your taste.
4. Combine 1/3 cup of the carrot dressing with chopped pickled ginger, shallot, chives, shredded mint leaves, and the remaining carrots in a bowl.
5. In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Season the fish fillets with salt and pepper, then add them to the skillet. Cook the fillets for about 6 minutes, turning them once, until they are just cooked through. Place the carrot salad in the center of 6 plates and add a fish fillet on top of each plate. Drizzle the remaining dressing over the fish and serve with lemon wedges.

Summary:

• Calories: 553 kcal
• Fat: 54 g
• Protein: 1 g
• Carbs: 16 g
• Potassium: 311 mg
• Magnesium: 26 mg