Best 2 Persian Tamarind Fish Recipes

PERSIAN COD WITH HERBS AND TAMARIND

Steps:

• In a 12-inch skillet (choose one with a lid), heat 3 tablespoons oil over medium heat. Stir in parsley, cilantro, scallions and fresh fenugreek or mint and cook until they start to stick to the bottom, 15 to 20 minutes. Stir in dry fenugreek or mint, and black pepper, and sauté 1 to 2 more minutes, until starting to brown. Turn off heat and cover pan so that the steam releases any darker pieces that may have stuck to the bottom, about 5 minutes.
• While herbs cook, heat 2 tablespoons oil in a 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until dark golden brown, about 7 minutes. Stir in garlic and sauté for 2 minutes longer, then stir in turmeric and drizzle with a little more oil (this prevents the turmeric from burning); cook, stirring, for 30 seconds. Add red-pepper flakes and stir well. Stir in 2 1/2 cups water and bring to a simmer, scraping up browned bits on the bottom of the pan. Simmer for 1 minute. Pour onion mixture into skillet with herb mixture.
• Return the heat under the skillet of herbs to medium and stir in tamarind paste, lemon juice and 2 1/2 teaspoons salt. Taste and adjust seasoning, adding sugar, more tamarind or both if necessary. You are looking for a balance of sweet and tart.
• Drizzle herbs with 6 tablespoons oil, bring to a simmer, cover and continue to simmer very gently over low heat, stirring occasionally, until the oil separates and floats on top, about 1 hour. Taste again and adjust seasoning using more salt, sugar, tamarind or a combination.
• Wipe out the 10-inch skillet and heat 1 tablespoon oil over medium-high heat until almost smoking. Season fish with salt and pepper to taste, then place skin-side down (if there's skin) and cook until browned and crispy, 4 to 5 minutes. Do this in batches if necessary.
• Use a spatula to transfer fish to the herb sauce, nestling it in so the crisp, browned side is facing up. Continue to simmer sauce and fish together until fish is flaky and cooked through, another 4 to 5 minutes.
• Transfer the fish and sauce to serving plates, drizzle everything generously with oil, and serve with basmati rice on the side.

FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE

Steps:

• Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
• Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
• Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
• Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
• Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
• Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.