Seared Fish with Maple Tamarind Glaze: Web Exclusives : gourmet.com

Web Exclusives

Serves6

Active time:45 min
Start to finish:1 1/4 hr

RECIPE BY FLOYD CARDOZ

March 2008

Watch chef Cardoz demystify tamarind and explain how it can be used as a substitute for lemon, lime, or vinegar.

12 large cauliflower florets, halved lengthwise
1 (3-oz) piece tamarind pulp (from a pliable block)
1 tablespoon coriander seeds
1/2 tablespoon black peppercorns
1/4 cup pure maple syrup
1/2 cup white fish stock or reduced-sodium chicken broth
2 tablespoons finely chopped peeled ginger
6 tablespoons canola oil, divided
1 tablespoon unsalted butter
1 tablespoon thinly sliced cilantro leaves
6 (6-oz) pieces red snapper or mahimahi fillet with skin

Equipment:

an electric coffee/spice grinder

Blanch cauliflower in a medium pot of boiling water 1 minute. Drain and cool to room temperature.
Cut tamarind into a few pieces and place in a small saucepan with 1 1/2 cups water. Bring to a boil. Remove from heat and let stand until tamarind is softened, about 15 minutes.
Meanwhile, heat a dry small heavy skillet (not nonstick) over medium heat until hot, then toast coriander, shaking skillet occasionally, until fragrant and a shade darker, about 3 minutes. Transfer to a bowl to cool. Toast peppercorns in same manner. Grind toasted spices to a powder in grinder.
Drain tamarind, then force through a fine-mesh sieve, using a rubber spatula (discard solids).
Stir together maple syrup, stock, ginger, and 1/4 cup tamarind pulp in a small heavy saucepan and simmer until reduced to a coating consistency, about 10 minutes. Add salt and toasted spices to taste, then keep warm, covered.
Heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers, then cook cauliflower, cut sides down, 2 minutes. Add butter, swirling skillet, and cook until cauliflower is crisp-tender and cut sides of florets are browned, about 4 minutes. Transfer to a plate and sprinkle with cilantro. Keep warm, loosely covered. Wipe skillet clean.
Pat fish dry and sprinkle with 1 teaspoon salt (total). Heat 2 tablespoons oil in cleaned skillet over medium heat until it shimmers, then cook 3 fish fillets, skin side down first, turning once, until just cooked through, about 10 minutes total. Repeat with remaining 2 tablespoons oil and fish.
Serve fish and cauliflower lightly drizzled with glaze.