Fish in tart onion sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Canola or olive oil |
| 2 | cups | Onion; minced pref sweet onions |
| 1 | tablespoon | Garlic; minced |
| 1 | teaspoon | Jalape¤o pepper cored, seeded and minced or to taste |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Turmeric |
| ¾ | cup | Vegetable broth |
| ½ | teaspoon | Sugar |
| Salt to taste | ||
| 1¼ | pounds | Fish fillets * cut into 1\" strips |
| ½ | teaspoon | Tamarind concentrate mixed with |
| 2 | teaspoons | Water OR |
| 2 | teaspoons | Lemon juice |
| Basil or parsley; chopped to garnish | ||
Directions
* catfish, trout, shrimp or salmon Heat the oil in a large skillet over medium heat, add the onion and cook until richly browned, about 20 minutes, stirring often. Add the garlic and jalape¤o and cook for 2 more minutes. Stir in the cumin and turmeric, followed by the broth, and bring to a boil. Lower the heat and simmer, covered, 7 to 9 minutes to develop a thick sauce.
Add the sugar and salt, then gently stir in the fish. Simmer, covered, until the fish is just opaque through (cut into one piece to test), 8 to 12 minutes longer. Gently stir in the tamarind mixture.
Remove from heat and taste the sauce for seasoning. Serve garnish with fresh basil or parsley.
Simply Seafood Winter 1995
Submitted By DIANE LAZARUS On 01-19-95