David and Louisa recommend this dish based on a recipe by Chef Marc Matsumoto. This one marinates overnight, but is quick to cook!
- 1 sablefish (black cod) fillet, about 1 pound
- 1/3 cup Greek yogurt
- 1 large garlic clove, grated
- 1 teaspoon garam masala
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon 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
- 2 tablespoons cilantro, minced
- 1/2 teaspoon sea salt
- Juice of 1/2 lemon
- Zest from 1/2 lemon
In bowl, whisk together yogurt, garlic, garam masala, honey, salt, turmeric, cayenne pepper, black pepper and cardamom. Smear mixture over fish, cover and marinate in fridge for 8 - 24 hours.
Move oven rack to top position and turn on broiler. Preheat baking sheet under broiler until very hot. Place the fish on hot sheet and broil until it starts to char around the edges (12-18 minutes, depending on the heat of your broiler).
make mango relish
Combine mango, red onion, cilantro, salt, and lemon juice and zest together in a bowl. Stir.
When the fish is done, plate it and serve with the mango relish.
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Dave and Louisa Manzeske
Dave and Louisa Manzeske live in Washington, DC, but are Sitka Salmon Shares members who subscribe through our shipped shares program (we now ship fish to all of the Lower 48—tell your friends)! They’re avid travelers and foodies, who love preparing dishes at home that are inspired by their trips abroad and restaurant adventures around DC. Even when Dave and Louisa are working hard in the capital, they find time to cook meals together every week.