PERSIAN TAMARIND FISH
In this complexly flavored and highly sophisticated dish from the cookbook author Louisa Shafia, tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets spread over fish fillets before baking. Thinner fillets work better here than thick, center-cut pieces. You want more surface area on which to spread the herbal barberry mixture, which can be made a day ahead and stored in the fridge. If you can't find dried barberries, use dried cranberries instead.
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
- Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
- Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
- Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 604 milligrams, Sugar 9 grams, TransFat 0 grams
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Pabiy Kamara
[email protected]This recipe was a disaster. The tamarind sauce was too sweet, and the fish was overcooked.
Red Walls
[email protected]I followed the recipe exactly, but my tamarind fish didn't turn out as flavorful as I expected. I think I might have added too much water to the sauce.
Marcel Jackson
[email protected]I made this dish for my family and they loved it. The tamarind sauce was a bit too sour for my taste, but everyone else seemed to enjoy it.
Ms Mazharul
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The tamarind sauce is incredible.
Mzz Mamat
[email protected]I've never had tamarind fish before, but I'm so glad I tried this recipe. It was delicious!
Pixelated Akita
[email protected]This tamarind fish was a hit at my dinner party. Everyone loved it!
Jimmy Huerta
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
William Robert Cornwell
[email protected]This dish is amazing! I highly recommend it.
Stacey White
[email protected]YUM!
Misty Millenbine
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Gamig Apon 4 4 4
[email protected]I'm not a huge fan of tamarind, but I really enjoyed this dish. The sauce was flavorful and not too overpowering.
Chima Darlington
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are impressive.
Md Shadin Miya
[email protected]I love the sweet and sour flavor of the tamarind sauce. It really brings out the flavor of the fish.
Ufgkk Hjcb
[email protected]This dish was easy to make and turned out delicious! The tamarind sauce was a great complement to the fish.
Amir Nawaz
[email protected]I've tried many tamarind fish recipes, but this one is by far the best. The tamarind sauce is perfectly balanced, and the fish is so tender and flaky.
aminul islam Murad
[email protected]This Persian tamarind fish was an absolute delight! The tamarind sauce was tangy and flavorful, and the fish was cooked to perfection. I will definitely be making this again.