While a certain miso marinated dish catapulted this fish to fame in the US, sablefish (a.k.a. “black cod”) is a versatile white-meat fish that works beautifully with high-heat cooking methods. Thanks to its high fat content, the fish is almost impossible to dry out, which makes it perfect for tandoori.
Marinating it overnight with yogurt and slew of Indian spices ensures the fish is flavorful to the core, and while you may not have a tandoor at home, you can blast it with heat under the broiler to cook the fish through, while giving you a bit of char around the edges.
Paired with a sweet, tangy mango salsa, this sablefish tandoori tastes even better than it looks. I usually serve it with some greens and rice, but it also makes for a fantastic sandwich between crusty grilled bread, or wrapped in some pillowy naan.
If you’re wondering why it doesn’t have the trademark red color of most tandooris, it’s because I’ve held back on the cayenne pepper. If you don’t mind the fish being face-meltingly spicy, you can get the color by increasing the cayenne pepper to a full teaspoon or two. Or, you can do what most restaurants do and add food coloring.
This works best with a strained yogurt (like Greek yogurt) because the marinade sticks to the fish better, but if you don’t have any, unstrained plain yogurt will work as well.
Sablefish Tandoori with Mango Relish
This versatile white-meat fish is almost impossible to dry out and perfect for tandoori. Try it with food blogger Marc Matsumoto's sablefish tandoori with mango relish recipe from the Fresh Tastes blog.
- 3 sablefish fillets
- 1/3 cup Greek yogurt
- 1 large clove garlic, grated
- 1 tsp garam masala
- 1 tsp honey
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 teaspoon black pepper
- 4 green cardamom pods, crushed
- 1 semi-ripe mango, peeled and finely diced
- 2 tablespoons red onion, minced (1/4 small)
- 2 tablespoons cilantro, minced
- 1/2 teaspoon sea salt
- juice of 1/2 meyer lemon
- zest from 1/2 meyer lemon
- In a bowl, whisk together the yogurt, garlic, garam masala, honey, salt, turmeric, cayenne pepper, black pepper and cardamom.
- Smear the mixture all over the fillets, cover and marinate in the refrigerator for at least 8 hours or up to 24 hours.
- Move your oven rack to the top position and turn on your broiler. Place a wire rack on a baking sheet and preheat under the broiler until very hot.
- Place the sablefish fillets on the hot rack and broil until the top is just starting to char around the edges.
- To make the mango relish, combine the mango, red onion, cilantro, salt, and meyer lemon juice and zest together in a bowl and stir together.
- When the fish is done, plate it and serve with the mango relish.
Yield: 3 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.