Tamarind Glaze Pan-Seared Sea Bass with Chamoy Fruit… | Roland Foods

Ingredients

• 8 oz piece sea bass, skin on and cut into 3 pieces
• ¼ cup chopped cilantro
• 2 tablespoon tamarind concentrate
• 4 tablespoons lime juice
• 3 teaspoons grated fresh ginger
• 3 teaspoons grated fresh garlic
• 4 tablespoons light brown sugar
• 1 cup dried apricots
• 1/2 cup prunes
• 1/4 cup + 1 tablespoon Roland® Tamarind Concentrate
• 3/4 cup dark brown sugar
• 2 tablespoons, or 4 peppers and juice Roland® Chipotle Peppers in Adobo
• 1 tablespoon Roland® Harissa Red Chili Pepper Spread
• ½ cup diced mango
• ½ cup quartered tomatoes
• ½ cup diced jicama
• ½ cup Roland® Pineapple Slices , cubed
• Place the tamarind concentrate, lime juice, ginger, garlic and brown sugar in a small saucepan and set over medium heat
• Bring to a simmer and cook until reduced by half, about 10 minutes
• Add the apricots, prunes and 1 cup (244 g) of water to a saucepan and bring to a simmer. Simmer until the fruit is softened, about 8 minutes
• Add the tamarind mixture and 1 1/4 cups water to a blender and blend, until smooth. Set aside
• Dry the fish well and season with salt. Sear in a hot pan until the skin is crisp and the fish is cooked through
• Plate the chamoy and arrange the fruit salad on top
• Plate a spoon of the tamarind glaze and arrange the fish on top. Garnish the dish with sliced red peppers and cilantro