Discover Sablefish Tandoori with Mango Relish

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.