Persian Cod With Herbs And Tamarind Food

PERSIAN COD WITH HERBS AND TAMARIND

Steps:

• In a 12-inch skillet (choose one with a lid), heat 3 tablespoons oil over medium heat. Stir in parsley, cilantro, scallions and fresh fenugreek or mint and cook until they start to stick to the bottom, 15 to 20 minutes. Stir in dry fenugreek or mint, and black pepper, and sauté 1 to 2 more minutes, until starting to brown. Turn off heat and cover pan so that the steam releases any darker pieces that may have stuck to the bottom, about 5 minutes.
• While herbs cook, heat 2 tablespoons oil in a 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until dark golden brown, about 7 minutes. Stir in garlic and sauté for 2 minutes longer, then stir in turmeric and drizzle with a little more oil (this prevents the turmeric from burning); cook, stirring, for 30 seconds. Add red-pepper flakes and stir well. Stir in 2 1/2 cups water and bring to a simmer, scraping up browned bits on the bottom of the pan. Simmer for 1 minute. Pour onion mixture into skillet with herb mixture.
• Return the heat under the skillet of herbs to medium and stir in tamarind paste, lemon juice and 2 1/2 teaspoons salt. Taste and adjust seasoning, adding sugar, more tamarind or both if necessary. You are looking for a balance of sweet and tart.
• Drizzle herbs with 6 tablespoons oil, bring to a simmer, cover and continue to simmer very gently over low heat, stirring occasionally, until the oil separates and floats on top, about 1 hour. Taste again and adjust seasoning using more salt, sugar, tamarind or a combination.
• Wipe out the 10-inch skillet and heat 1 tablespoon oil over medium-high heat until almost smoking. Season fish with salt and pepper to taste, then place skin-side down (if there's skin) and cook until browned and crispy, 4 to 5 minutes. Do this in batches if necessary.
• Use a spatula to transfer fish to the herb sauce, nestling it in so the crisp, browned side is facing up. Continue to simmer sauce and fish together until fish is flaky and cooked through, another 4 to 5 minutes.
• Transfer the fish and sauce to serving plates, drizzle everything generously with oil, and serve with basmati rice on the side.

PERSIAN TAMARIND FISH

Steps:

• Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
• 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.
• 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.
• 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.
• 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.

TAMARIND-GLAZED BLACK COD WITH HABANERO-ORANGE SALSA

Steps:

• Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-inch pieces; place in small bowl. Add 1/2 cup hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender. Puree until smooth. Strain into small saucepan; discard solids in strainer. Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes. Season glaze with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat broiler. Sprinkle fillets with salt and pepper. Broil until brown, about 2 minutes per side. Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper. Broil until just cooked through and glaze is bubbling, about 2 minutes. Top with Habanero-Orange Salsa; serve immediately.
• * Available at many supermarkets and at specialty foods stores and Latin markets.