I love tamarind. In a time when "fusion" cuisine has become ubiquitous to the point of being almost meaningless, I think it is one ingredient that has sadly been left behind. Sour and savory, with mouth-filling acidity, it's everything I love about sour cherries - or Tear Jerkers, for that matter - plus so much more. For this dish, I used a shortcut of tamarind chutney, which has a fair amount of sugar added to it; this made it perfect for grilling, where the sugar would caramelize so nicely on the grill marks. Alas, I didn't have any charcoal, and after a frantic half-hour during lunch hour at the North Market with a Women's Convention in town across the street, there was no way I was going to follow up with a trip to the grocery. Plus I have to clean the kitchen and get ready for work, all while stopping to watch the pope coverage - no time to wait for the grill! But I digress. If you try this recipe, I really think it is important to make the glaze spicier than you might think you like. It is offset so perfectly by the sweet richness of the coconut rice, and I really think you would miss something if you didn't have that juxtaposition. I also think it is important to use basmati or another aromatic rice. But that's just me. I don't know if it shows in the picture (click to enlarge), but the tamarind turned the flesh of the halibut a lovely magenta color. I like the mellow sweetness of halibut for this recipe; the flesh stands up to flavor of the tamarind, but it is mild enough to not compete.
Coconut Rice:
2/3 cup basmati rice
1/3 cup coconut milk (lowfat if desired)
1/3 water
pinch good Vietnamese Cinnamon
1 tsp salt - 2 good pinches
Place in rice cooker and cook until done, or follow directions on rice package, replacing half of the water with coconut milk.
Tamarind Glazed Halibut:
1 6 oz halibut fillet (or other sturdy white fish; mahi mahi, grouper, etc)
olive oil
1/4 tamarind chutney
1 tsp Sriracha (chili paste, or Tabasco) or to taste
salt
pepper
Preheat your oven to 450 degrees. Mix the tamarind chutney and sriracha or Tabasco together and set aside. Sprinkle the halibut with salt and pepper. Preheat an oven-proof skillet on medium heat until hot, then add the olive oil and heat. Gently add the halibut, skin side down, and sear, without moving, for 1 1/2 - 2 minutes. Flip gently and sear the other side for about 1 minute. Spoon the tamarind mixture over the halibut, being sure to coat all sides. Place the skillet in the oven and bake for about 8-10 minutes. (10 minutes if you like your fish pretty well done, 8 if you still want some juiciness left).
Zucchini & Onions:
1/4 large sweet onion or red onion
1/2 medium zucchini, cut in half lengthwise and then into half moons
salt
pepper
1 tsp sesame seeds
olive oil spray
Preheat a skillet over medium-high heat and spray with cooking spray. Add the onions and toss for about 2 minutes or until they begin to soften, then add the zucchini. Season with salt and pepper and continue to saute until they reach desired "doneness" (this should take about as long as the halibut is in the oven). Sprinkle with sesame seeds at the last minute.
Enjoy!
