Fish Fillet with Sauteed Vegetables and Tamarind Sauce

Earlier this year, when I visited with Chef Louis', he taught me how to make a Mexican main dish that was so simple, "fish sauteed with vegetable and a tamarind sauce".  He explained that the great thing about this dish is that you can easily substitute chicken for the fish.  This dish is very easy, quick, and doesn't require a lot of ingredients, yet is so delicious.

First, preheat your oven to 350 degrees.

You will need:
1  Grouper, (7 - 8 oz) fillet, per person


Note:  you can substitute any white fish.

fresh tomato slices, (a couple per entree')
chopped onion (about 2 Tabs. per entree')
chopped green peppers, (about 2 Tabs. each)
chopped carrots, (about 2 Tabs. per entree')
chopped zucchini, (about 2 Tabs. per entree')
1 cup of Tamarind syrup
salt and ground black pepper
ground chili pepper
1 Tabs butter, (per entree)
1 Tabs olive oil, (per entree)
aluminum foil

First, salt and pepper both sides of your fish

In a medium sauce pan, over medium high heat, add 1 Tablespoon of olive oil.

 Once the oil is hot, add the fish, and sear both sides of the fish.

 Your fish will have a nice opaque color.

 Remove the fish and place on a piece of aluminum foil, (make sure it is large enough to wrap the fish and vegetables, (approximately 9 inches by 9 inches).

Next add 1 Tablespoon of butter to the same pan,  (do not clean out the pan, you want to use the oil and bits of browning in the pan to flavor the vegetables).

 Add the chopped onion, chopped carrot, chopped zucchini, and chopped green pepper.

 Saute' the vegetables until they are just softened.  Don't forget to salt and pepper your vegetables.

Remember to stir the bottom of the pan, to remove the brown bits and incorporate them into the vegetables.  When your vegetables have softened, (after about 4 or 5 minutes), they will look like this.

Using a spoon, remove the vegetables from the pan, and place them over the fish in the foil.

Next place a couple of the sliced tomatoes on top of the vegetables, add some salt and pepper to the tomatoes.

Into the same pan, over medium heat, add 1 cup of tamarind syrup.

Note:  you can get tamarind syrup in the grocery store, in the specialty food section, (or in any Mexican food stores).  It is a very sweet syrup, and very dark - almost like a melted chocolate.

Next you will add your chili powder.

Note:  you can use any kind of chili powder, but it is best if you use a Mexican chili powder from the specialty foods section of the grocery store.

Add about 1 teaspoon of the chili powder to the syrup, to start.
Add salt and pepper, (about 1 teaspoon each).

Now you need to taste the syrup.  The key is to balance the sweetness of the tamarind syrup with the salt and the chili powder.  If you like a little heat, add more chili powder.  Also, the salt will counter the sweetness and neutralize the flavor.  You are looking for a balanced flavor.  You can only reach this by tasting and adding salt and tamarind syrup.  When you get the flavor that pleases your palate stop.

During this process, you will bring the syrup to a slight boil over medium heat. It will just be bubbling around the edges.  Keep tasting and mixing your salt and syrup to get to your balance.

Once the syrup is to the flavor that is neutralized, and pleasing to your palate, turn off the heat and pour the sauce over the fish and vegetables.

 Wrap the foil around the fish and vegetables, (making sure it is well sealed), and bake for 35 minutes in the oven at 350 degrees.

While the fish is baking, prepare your side dish of rice and salad.

And here is your finished dish !

Fish sauteed with vegetables in a tamarind sauce, served with a side of rice and a fresh crispy salad.

And remember, you can also substitute chicken for the fish.

Give this a try.  It's a main dish that is served on quite a few Mexican tables.  And it's so delicious.

Enjoy.