Sablefish Tandoori with Mango Relish | PBS Food

Sablefish Tandoori with Mango Relish

This versatile white-meat fish is almost impossible to dry out and perfect for tandoori. Try it with food blogger Marc Matsumoto's sablefish tandoori with mango relish recipe from the Fresh Tastes blog.


Yield: 3 servings



  • 3 sablefish fillets
  • 1/3 cup Greek yogurt
  • 1 large clove garlic, grated
  • 1 tsp garam masala
  • 1 tsp honey
  • 3/4 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp 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 (1/4 small)
  • 2 tablespoons cilantro, minced
  • 1/2 teaspoon sea salt
  • juice of 1/2 meyer lemon
  • zest from 1/2 meyer lemon


  1. In a bowl, whisk together the yogurt, garlic, garam masala, honey, salt, turmeric, cayenne pepper, black pepper and cardamom.
  2. Smear the mixture all over the fillets, cover and marinate in the refrigerator for at least 8 hours or up to 24 hours.
  3. Move your oven rack to the top position and turn on your broiler. Place a wire rack on a baking sheet and preheat under the broiler until very hot.
  4. Place the sablefish fillets on the hot rack and broil until the top is just starting to char around the edges.
  5. To make the mango relish, combine the mango, red onion, cilantro, salt, and meyer lemon juice and zest together in a bowl and stir together.
  6. When the fish is done, plate it and serve with the mango relish.
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