Hamachi, a young fish from the Jack family found in Pacific waters, can be difficult to find on the East Coast, but Douglas Keane still thinks it is well worth seeking out. Raw, the fish has a lovely, firm texture; seared, it becomes buttery and practically melts in your mouth. Mahimahi is a fine substitute. More Healthy Fish Recipes
The dressing and carrots can be refrigerated separately overnight.
Sonoma's cool climate pushes the Pinot Gris toward a more medium-bodied, spicy Alsatian style (as opposed to the lighter Italian Pinot Grigio style), making it an ideal pair for this complexly seasoned hamachi.