Tamarind paste is made from the tamarind fruit. It is mostly used in Asian and Middle Eastern cooking to give a slightly sour flavour to dishes. It lasts for years in your fridge. If you don’t want to buy it just add more lime juice and honey instead! You can use any fresh fish for this recipe!
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- 2 tablespoons extra virgin olive oil
- 4 filet yellow tail fish skin off
- 1 ` onions sliced
- 4 cloves garlic finely grated
- 1 tablespoon fresh ginger finely grated
- 2 tablespoons tamarind paste
- 2 oranges juiced
- 1 tablespoon honey
- 1 1/2 teaspoons salt pink Himalayan
- 2 limes juiced
- 1/4 cup black sesame seeds
- 1/4 cup fresh cilantro optional
- Prepare a large skillet on high heat. Add the olive oil and get hot.
- Add the onions and cook for 2 minutes.
- Add the rest of the ingredients except the lime juice, black sesame seeds, cilantro and fish and cook for 1 more minute, mixing often.
- If your pan is large enough to hold all the fish at once, place the fish, face side down in the pan and spoon the sauce on top. If your pan is too small transfer this all to a baking dish and cover and cook in the oven at 375 for 12 minutes
- Add fresh lime juice, cilantro and black sesame seeds. Serve hot, warm or room temperature