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Seared Hamachi With Carrot Salad And Yuzu Dressing


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1/8 teaspoon ground cardamom

1/8 teaspoon ground coriander

1/8 teaspoon ground star anise

1/8 teaspoon ground allspice

Pinch of cayenne pepper

Freshly ground black pepper

1 pound carrots, peeled and cut into batons

1 teaspoon very finely grated orange zest plus 1/4 cup plus 2 tablespoons fresh orange juice

1/2 teaspoon very finely grated yuzu or lemon zest plus 2 tablespoons fresh yuzu juice or fresh lemon juice

1 tablespoon pickled ginger, minced, plus 2 tablespoons pickled ginger juice from the jar

3 tablespoons vegetable oil

Kosher salt

1 small shallot, minced

1 tablespoon snipped chives

1 tablespoon finely shredded mint leaves

Six 6-ounce hamachi or mahimahi fillets

Lemon wedges, for serving