Photo: Ernest Porzi
Hamachi with Beets and Horseradish
9 ingredients
Serves 4.
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This recipe from Chef Michael Solomonov calls for labaneh, a Middle Eastern yogurt cheese. If it is unavailable, use plain Greek yogurt instead.
Estimated Nutrition (whole recipe, rough)
268
Calories
19g
Protein
14g
Fat
18g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz. hamachi (yellowtail), very thinly sliced
- 4 Tbs. extra-virgin olive oil
- Kosher salt, to taste
- 1/2 cup grated peeled roasted beets
- 1 1/2 tsp. grated fresh horseradish
- 1 Tbs. fresh lemon juice
- 1/4 cup labaneh or Greek yogurt
- 1 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes