Tamarind-Glazed Black Cod w/ Orange-Habanero Salsa

Recipe printed from chiknpastry.com

Tamarind-Glazed Black Cod w/ Orange-Habanero Salsa
Adapted from Bon Appetit, June 2010; serves 4

I could probably get behind just about anything that uses tamarind. it's tart and sweet, commonly used in lots of Thai dishes, including pad thai. as Hubs perfectly described, "the cool salsa is perfect with the warm fish, and the flavors go well together. are there leftovers?". clearly, this dish is a winner, and perfect for the sweat-stained summer ahead :).

ingredients
salsa
4 large oranges
1/3 c coarsely chopped fresh cilantro
1/3 c very thinly sliced red onion
2 T evoo
2 t red wine vinegar
1 habanero chile, seeded, finely minced
salt and pepper

3 dried ancho chiles
1/2 c hot water
1/2 c fresh orange juice
1/4 c honey
2 garlic cloves
4 T tamarind concentrate*
2 T red wine vinegar
4 T evoo, divided
2 t dry mustard
4 6-ounce black cod fillets, with skin
salt and pepper

instructions
salsa: make supremes with oranges (remember our lesson? peel and trim the ends and peel from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. squeeze remainder of orange juice into bowl.). combine all ingredients in small bowl and refrigerate until ready to use (can be made in advance).

heat chiles over gas flame until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-3 pieces; place in small bowl. Add hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients (2T olive oil, save other 2) 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 c, about 10 minutes. Season glaze with salt and pepper (this can also be made in advance; refrigerate and warm up in saucepan before using).

heat 1 or 2 medium to large sized skillets over med-hi heat; add 1-2 T olive oil. Sprinkle fillets with salt and pepper. when skillets are hot, add fillets, skin side down. sear on skin side 3-4 minutes to create crisp skin, brush with warmed glaze and flip to other side to finish cooking, brushing with glaze until all is used. total cooking time - ~5-6 minutes. serve with orange-habanero salsa.

*tamarind concentrate is available online, from Asian grocers, and even the Chopping Block.

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