Hamachi Tandoori Recipes
HAMACHI TANDOORI
This hamachi tandoori recipe is courtesy of chef Eric Ripert.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 11
Steps:
- 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.
- 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.
SHERRY VINAIGRETTE
This sherry vinaigrette recipe is courtesy of Eric Ripert and is used to make his Hamachi Tandoori.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Whisk vinegars together in a medium bowl. Slowly whisk in each of the oils; season with salt and pepper. Transfer vinaigrette to a tightly sealed jar and refrigerate until ready to use. Mix well before using.
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