Hamachi Tandoori With Pickled Cucumber And Mango Salad Recipe

Cooking Directions

• STEP 1.In a bowl, mix together tandoori spice blend, yogurt, lemon juice, and salt.
• STEP 2.Coat the Hamachi fish fillets with the marinade and let them marinate for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat and lightly oil the grates.
• STEP 4.Grill the marinated fish fillets for about 3-4 minutes per side, or until cooked through.
• STEP 5.Meanwhile, prepare the pickled cucumber by combining sliced cucumber, rice vinegar, sugar, and salt in a bowl. Let it sit for 10-15 minutes.
• STEP 6.In another bowl, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt to make the mango salad.
• STEP 7.Serve the grilled Hamachi fish with the pickled cucumber and mango salad on the side.
• STEP 8.Garnish with additional cilantro and lime wedges, if desired.
• STEP 9.Enjoy this flavorful and refreshing dish!

Cooking Tips

• Make sure to use fresh and high-quality Hamachi fish for the best flavor.
• Adjust the amount of tandoori spice blend according to your preference for spiciness.
• For a spicier version, you can add some chopped green chilies to the marinade.
• You can also serve this dish with steamed rice or naan bread for a more filling meal.

Storage and Serving

• Leftover grilled Hamachi fish can be stored in an airtight container in the refrigerator for up to 2 days.
• The pickled cucumber and mango salad are best enjoyed fresh, so it is recommended to make them just before serving.
• To serve, arrange the grilled fish on a platter and place the pickled cucumber and mango salad in separate bowls.
• Serve with lime wedges on the side for an extra burst of citrus flavor.
• This dish is perfect for a light lunch or dinner, and it pairs well with a crisp white wine or a refreshing iced tea.