Ingredients
- 2 pounds red snapper fillets
- Salt and freshly ground pepper, to taste
- 1 onion, quartered
- 3 garlic cloves, chopped
- 1 tablespoon chopped gingerroot
- 1 tablespoon tamarind paste
- 1 tablespoon Oriental sesame oil
- 1/2 teaspoon ground cumin
- 2 tablespoons water
- Fresh lemon juice, to taste
- 3 tablespoons minced fresh mint, or to taste
Directions
Preheat the oven to 350 degrees F. Pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish. In a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. Pour mixture over fish, coating both sides. Bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork. Transfer fillets to a serving dish, correct seasoning, adding more salt if necessary, and drizzle with lemon juice. Garnish with mint.
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By jovanna_2562938
Long Island, NY
on September 26, 2009
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The sauce whipped up in no time flat, and baking fish was easy. I increased cooking temp to 375 b/c it was taking too long to cook. Other than that, I liked it to a point, very moist. My better half liked it more than I did, so for that reason, I gave it 4 stars. It's worth trying b/c it's a matter of personal taste.
By mark_11101375
on July 05, 2009
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beautiful fish ruined....taste like lime juice
By info_11730526
Dripping Spring...
on March 12, 2009
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I was searching for another fish recipe that was tasty and wouldn't make the whole house smell for days. This is it! It smells wonderful as it cooks, and is lovely served with rice and a spicy cucumber salad. We have made it with a variety of firm fish- all very tasty. Large shrimp would do well, as perhaps would baked tofu.
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