Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0

This hamachi tandoori recipe is courtesy of chef Eric Ripert.

The Martha Stewart Show, July Summer 2008, The Martha Stewart Show, Episode 3090

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season hamachi fillets with salt and pepper. Rub one side of each fillet with garlic; sprinkle both sides with dried thyme and tandoori powder. Place oil in a medium shallow bowl. Add fillets and turn to coat.

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  • Preheat a medium nonstick skillet over medium-high heat. Remove fish from marinade; reserve marinade. Add fish to skillet and cook, turning once, until just lightly golden and warm, but still rare in the center, 1 to 2 minutes per side.

  • Slice fish into 1/4-inch slices and divide slices among 4 serving plates. Place a 1 1/2-inch ring mold on one of the plates, opposite the fish. Fill 3/4 full with cucumber salad. Carefully remove the mold and repeat process with remaining three plates.

  • Place mache in a small bowl and lightly season with salt and pepper. Add sherry vinaigrette and toss gently. Place on top of cucumber salad. Squeeze lemon over fish and serve with reserved marinade, if desired.

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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
10/02/2008
I have made this a couple of times for dinner. It is a really light and fantastic dish. Check out how it turned out for me ... www.thebitessite.com