Persian Tamarind Fish

Name: Persian Tamarind Fish
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: middle eastern
Ingredients: 3/4 cup 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; 3 tablespoons olive oil, plus more for brushing and drizzling over fish; 1 large Spanish onion, halved stem to root, peeled and thinly sliced; 3 garlic cloves, minced or grated on a Microplane; 3/4 cup whole raw almonds, coarsely ground; 2 to 3 tablespoons tamarind paste or concentrate; 1 cup 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

Recipe from Louisa Shafia

Adapted by Melissa Clark

Persian Tamarind Fish — Andrew Scrivani for The New York Times

Total Time: 1 hour 15 minutes
Rating: 5(503)
Comments: Read comments

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. —Melissa Clark

Featured in: Persian Cuisine Is Fragrant and Rich With Symbolism

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Ingredients

Yield:8 servings

¾cup dried barberries or cranberries
8(6- to 8-ounce) striped bass, mackerel or salmon fillets, ½ to ¾ 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
2 to 3tablespoons 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

Ingredient Substitution Guide

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Preparation

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.

Ratings

5 out of 5

503 user ratings

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Comments

Julia6 years ago

My husband reads me the recipes while I execute them - he read this one wrong and he had me put the herb mixture on the fish after cooking it. He then confessed half way through eating it, but he was quickly forgiven: I can't imagine it any other way - the herbs (mint, thai basil, scallions and parsley) stay fresh, bright, and distinct. I think that cooking them for 10 or 15 minutes with the fish might blend together and dull the result. We loved it, mistake included!

ferguson7 years ago

I made a half batch using salmon (my fishmonger says it is illegal to sell striped bass in NJ). Whole Foods had small packages of tamarind paste in the Thai section and I found dried barberries at Nader Food Market 1 East 28th in NYC. This was really yummy and I would make it again.

Megan L.7 years ago

Yes, good and flavorful. Has the sourness often found in Persian food. Easy and pairs well with rice and Golden Beet and Beet-Greens Salad with Yogurt, Mint & Dill.

Joan1 month ago

Tamarind paste is not the same thing as concentrated tamarind pulp (the latter typically comes in a block, the former in a jar). If you have concentrated tamarind in a block, it's easy to make tamarind paste - simply boil 1 cup of water per 6 oz tamarind pulp. Put boiling water & tamarind in a large bowl, and stir with a fork. As the water cools, you can rub the tamarind pulp with your fingers to get it to break apart & mix. Wait 30-45 min, then strain and you have tamarind paste.

Jonathan S1 month ago

FYI 3/4 cups cranberries turned out to be basically exactly 4 oz (the amount my store sold a bag of). You’re welcome.

ZGBNM10 months ago

Dried cherries work. Can’t say what the dry paste, added to the cook, adds to flavor the salmon, however. Kinda sits on top without soaking into the flesh.

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