Tamarind Glaze Pan-Seared Sea Bass with Chamoy Fruit Salad
Difficulty: Medium | Makes: 3 Servings
Enjoy the rich, flavorful finish of pan-seared sea bass with a tangy tamarind glaze!
For the Seabass
- 8 oz piece sea bass, skin on and cut into 3 pieces
- ¼ cup chopped cilantro
- 2 tablespoon tamarind concentrate
- 4 tablespoons lime juice
- 3 teaspoons grated fresh ginger
- 3 teaspoons grated fresh garlic
- 4 tablespoons light brown sugar
For the Chamoy Fruit Salad
- 1 cup dried apricots
- 1/2 cup prunes
- 1/4 cup + 1 tablespoon Roland® Tamarind Concentrate
- 3/4 cup dark brown sugar
- 2 tablespoons, or 4 peppers and juice Roland® Chipotle Peppers in Adobo
- 1 tablespoon Roland® Harissa Red Chili Pepper Spread
- ½ cup diced mango
- ½ cup quartered tomatoes
- ½ cup diced jicama
- ½ cup Roland® Pineapple Slices, cubed
Directions
- Place the tamarind concentrate, lime juice, ginger, garlic and brown sugar in a small saucepan and set over medium heat
- Bring to a simmer and cook until reduced by half, about 10 minutes
- Add the apricots, prunes and 1 cup (244 g) of water to a saucepan and bring to a simmer. Simmer until the fruit is softened, about 8 minutes
- Add the tamarind concentrate, dark brown sugar, harissa and chipotle pepper in adobo and cook, stirring occasionally so the mixture doesn't stick to the bottom of the saucepan, until thickened, about 25 minutes. Let cool
- Add the tamarind mixture and 1 1/4 cups water to a blender and blend, until smooth. Set aside
- Dry the fish well and season with salt. Sear in a hot pan until the skin is crisp and the fish is cooked through
- Plate the chamoy and arrange the fruit salad on top
- Plate a spoon of the tamarind glaze and arrange the fish on top. Garnish the dish with sliced red peppers and cilantro
