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.
- Total:
- Serves: 8 persons
Ingredients
- ¾cup dried barberries or cranberries
- 8(6- to 8-ounce) striped bass, mackerel or salmon fillets, 1/2 to 3/4 inches thick
- Fine sea salt, to taste
- Ground black pepper, to taste
- 3tablespoons olive oil, plus more for brushing and drizzling over fish
- 1large Spanish onion, halved stem to root, peeled and thinly sliced
- 3garlic cloves, minced or grated on a Microplane
- ¾cup whole raw almonds, coarsely ground
- 2to 3 tablespoons tamarind paste or concentrate
- 1cup tightly packed minced soft fresh herbs, plus more for serving (use at least three of the following: cilantro, parsley, tarragon, basil, mint, chives)
- Lime wedges, for serving
Instructions
Step 1
Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.Step 2
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.Step 3
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.Step 4
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.Step 5
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.