Tamarind-Glazed Black Cod with Habañero-Orange Salsa

I know… this sounds all fancy-shamcy but it is EASY, DELICIOUS, and the ingredients are easily available in your regular grocery stores. And I advocate this is a MUST MAKE recipe! 

The entire meal took me 45 minutes, from start to finish. But it is also one that you can do part ahead, which makes it a great entertaining recipe or a weeknight dinner. 

If black cod isn’t available, a firm white fish, such as halibut or barramundi would also work. 

Habañero and poblano chilis are extremely spicy. The sweetness of the orange and honey helps balance the heat. The stronger smelling the chili it, the spicier it is. I also always taste the chili before cooking with it to make sure that it isn’t too spicy and adjust the quantities if necessary. Two chills from the same batch grown together can be very different in their heat levels.

I read this recipe in Bon Appetit, June 2010 and changed it around slightly.

Serves 4

1. 1.Make the glaze: Puree together until smooth 1/2 poblano chili, 1/2 cup orange juice, 1/4 cup honey, 2 garlic cloves, 4 tbsp tamarind concentrate*, 2 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil and 2 tsp dry mustard.Strain into a small saucepan and simmer uncovered for about 10 minutes until thickened. Season with salt and pepper. Can be made a day ahead, covered and chilled.
   
2. 2.Make the orange salsa: Cut peel and pith from 3 large oranges and working over a medium bowl, cut between membranes to release segments. Toss with 1/3 cup chopped fresh cilantro, 1/4 cup very thinly sliced shallots, 2 tbsp extra-virgin olive oil, 2 tsp red wine vinegar and 1/2 habañero chili, seeded, finely minced.Can be made a day ahead, covered and chilled.
3. 3.Bake the fish: Preheat broiler. Season 4 6-ounce skinless black cod fillets withsalt and pepper. Broil for 2 minutes on each side until brown. Spoon 2 tbsp glaze over each fillet; sprinkle with pepper. Broil until just cooked through and glaze is bubbling, about 2 minutes. Top with salsa. Serve immediately.

*Tamarind concentrate can be found at most grocery stores or at speciality stores. I buy fresh tamarind and soak a cube in little water for 15 minutes and then strain to get the concentrate out.

Habañero and poblano chilis are extremely spicy. The sweetness of the orange and honey helps balance the heat. The stronger smelling the chili it, the spicier it is. I also always taste the chili before cooking with it to make sure that it isn’t too spicy and adjust the quantities if necessary. Two chills from the same batch grown together can be very different in their heat levels.