Tamarind-Glazed Black Cod With Habanero-Orange Salsa
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
62
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Water (hot)1 cup
Orange Juice (fresh)1 cup
Honey3 tbsps
Tamarind Concentrate2 tbsps
Red Wine Vinegar2 tbsps
Extra-Virgin Olive Oil2 tsps
Dry MustardDirections:
1
Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes
2
Cool
3
Remove stems and seeds
4
Tear chiles into 2-inch pieces; place in small bowl
5
Add 1/2 cup hot water
6
Let stand until softened, about 20 minutes
7
Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender
8
Puree until smooth
9
Strain into small saucepan; discard solids in strainer
10
Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes
11
Season glaze with salt and pepper
12
DO AHEAD: Can be made 1 day ahead
13
Cover and chill
14
Preheat broiler
15
Sprinkle fillets with salt and pepper
16
Broil until brown, about 2 minutes per side
17
Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper
18
Broil until just cooked through and glaze is bubbling, about 2 minutes
19
Top with Habanero-Orange Salsa; serve immediately
20
Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes
21
Cool
22
Remove stems and seeds
23
Tear chiles into 2-inch pieces; place in small bowl
24
Add 1/2 cup hot water
25
Let stand until softened, about 20 minutes
26
Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender
27
Puree until smooth
28
Strain into small saucepan; discard solids in strainer
29
Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes
30
Season glaze with salt and pepper
31
DO AHEAD: Can be made 1 day ahead
32
Cover and chill
33
Preheat broiler
34
Sprinkle fillets with salt and pepper
35
Broil until brown, about 2 minutes per side
36
Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper
37
Broil until just cooked through and glaze is bubbling, about 2 minutes
38
Top with Habanero-Orange Salsa; serve immediately
39
* Available at many supermarkets and at specialty foods stores and Latin markets
40
* Available at many supermarkets and at specialty foods stores and Latin markets