Fish Tandoor with Mango Salsa and Dipping Sauce
Fish and Marinade:
*Fish – firm, thick fillet variety cut into 1 1/4″ cubes
1–2 lemons, juiced
Salt and pepper
The Mango Salsa:
1 large ripe mango, seeded, peeled and chopped
1/4 medium sized red onion diced
2 tablespoons chopped mint or basil
1–2 limes juiced
Diced jalapeno, avocado diced – optional
The Marinade: Mix 3 parts rice vinegar to 1 part olive oil. Add lemon juice, cayenne, salt and pepper to taste. Transfer marinade to a bowl that is appropriately sized to fit the fish so that the marinade covers as much of the fish as possible. Stir fish into marinade, cover and place in the fridge.
The Mango Salsa: Combine mango, onion and herbs in a bowl. Add limejuice, salt and pepper to taste. If desired add jalapeno and avocado. Store in the fridge until ready.
Preheat the Hōmdoor to 500 degrees F.
Prepare Dipping Sauce: We suggest a curry mayonnaise which you can easily make by adding curry powder to your favorite mayonnaise. Another great sauce is Avocado Wasabi in our Lobster Tandoori recipe.
Thread the marinated fish onto Hōmdoor skewers. Place the skewers in the Hōmdoor and cook until all sides of the fish have turned opaque and the meat appears firm, 3-5 minutes.
Serve at once with salsa and dipping sauce.
In this recipe we used a fish called Corvina which was absolutely delicious. Try other thick fish filets such as tuna, salmon, or swordfish. The important thing is that you choose a firm fish that will stay on the skewers.