Before we get into how to make tamarind glazed rougheye rockfish, it would be helpful to explain what a tamarind is. A popular tropical fruit, tamarind is used around the world in a variety of dishes. If you have not cooked with it before, you might be surprised how easy it is to work with, once you get over how strange it looks. Since this recipe calls for tamarind pulp or paste, you may not get to see this fruit whole, but if you're lucky enough to have these tangy-sweet fruits available in your local grocery stores, you are in for a real treat. Fresh tamarind paste is made by removing the naturally sticky pulp from around each tamarind seed inside the long pods. If you can find it jarred, that works okay, too, but try it fresh if you have it available.
This recipe serves up to ten people, which makes it great for larger families or group meals. You can double this recipe, or split it in half.
Versatility is one of the best parts of this recipe. It can be adjusted to any cooking level or amount of time. Simple mixing/stirring for the sauce, as well as sauté, bake, or grill methods for the fish.
If using jarred tamarind paste, simply empty that into your bowl. If using fresh tamarind, remove the pulp from around each seed and place the paste in your bowl. Blend tamarind, cane syrup, orange zest, and coriander together; stir in parsley. Set your sauce aside.
Heat a medium skillet over medium heat with enough olive oil to cover the bottom. Salt and pepper each rockfish fillet. Place each fish portion in the pan, cooking for a few minutes on each side, until the internal temperature reaches 145 degrees. During the last few minutes of cooking, glaze each portion with the tamarind sauce.
**You may grill, bake, or fry rockfish to be used with this sauce, too.
Serve with herb-spiced sweet potato fries and a fresh salad.
Try something new for your next big family meal or party. This recipe is perfect. If you're feeling adventurous, we now have rockfish for sale in our store for the best prices around.
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