When I saw this glazed black cod recipe in the June issue of Bon Appetit, the title alone convinced me to try it. There’s a glaze that’s basted onto the fish while it broils, and then the fish is topped with a spicy, fruity salsa before serving. I do so enjoy a spicy, fruity salsa with fish, and a glaze involving tamarind was intriguing as well. Happily, black cod, also called sablefish, is a best choice on Seafood Watch. It’s a mild, white-fleshed fish, and halibut would also have worked here, and now that I’ve tasted the glaze and salsa, I think I’d like to try them with salmon too. The glaze is thick like barbecue sauce, and the tamarind adds a sour, tangy side to the mix of smoky, earthy, and sweet flavors.
Ancho chiles were rehydrated and then pureed with orange juice, honey, garlic, tamarind concentrate, red wine vinegar, and olive oil. The puree was strained into a saucepan and then simmered until thickened. The glaze and the salsa can be made in advance making this a very quick dish to prepare at the last minute. The salsa included a seeded and finely chopped habanero, orange segments, cilantro, red onion, and red wine vinegar and olive oil. The fish was broiled for a few minutes on each side before the glaze was basted onto the top. It went back under the broiler for a couple of minutes until the glaze was bubbly hot.
I like a quick and easy fish preparation using the broiler, but this would also be delicious, if slightly more time-consuming, cooked on the grill. The salsa was perfect for topping fish, and mango in place of orange would be another route to take with it. But, the tamarind glaze was the key element here. I’ll be using that again and again for fish, and it would be great brushed onto tofu or used as a sauce for barbecue chicken.