Food & Cooking Recipes Ingredients Seafood Recipes Fish with Tamarind Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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