Food & Cooking Recipes Ingredients Seafood Recipes Fish with Tamarind Sauce Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Servings: 4 Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar. Ingredients ½ cup tamarind paste 2 cups hot water 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 6 cloves garlic, minced 1 large tomato, diced 3 teaspoons sugar 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground cinnamon Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 4 flaky white fish fillets (6 ounces each), such as red snapper Gulf-Style Parsley Salad Directions Place tamarind in a medium bowl and cover with hot water. Let soak for 15 minutes; mash tamarind. Strain through a sieve, pressing on solids and scraping the bottom of the sieve to remove pulp. Discard the seeds and set strained liquid aside. Heat oil in a large saute pan over medium-high. Add onion and garlic and cook, stirring often, until golden, 5 to 8 minutes. Stir in tomato, sugar, coriander, cumin, cinnamon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and reserved tamarind liquid. Simmer for 20 minutes, stirring occasionally, until sauce is thickened. Add more water if sauce becomes too dry. Stir in 1 tablespoon butter and season with salt and pepper; keep sauce warm. Season fish with salt and pepper. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Sear fish skin-side down, turning once, until cooked through, 2 to 3 minutes per side. Spoon sauce over fish and serve with parsley salad. Rate it Print