Grilled Fish with Ancho-Tamarind Sauce and Eggplant

Name: Grilled Fish with Ancho-Tamarind Sauce and Eggplant
Ingredients: 1/2 pound fresh tamarind pods, outer shell and strings removed; 4 ounces (8 medium) dried ancho chiles, stemmed, seeded and torn into flat pieces; 1 head garlic, broken apart, leaving the cloves unpeeled; 2 inch piece cinnamon stick, (preferably Mexican canela), roughly broken; 1 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon whole black peppercorns; 1/2 cup raisins; 4 tablespoons olive oil (divided use), plus extra for coating the fish; Salt; 1/4 cup piloncillo, (Mexican raw sugar) finely chopped, or dark brown sugar; 6 6-ounce meaty fish fillets (such as cobia, halibut, sea bass); 1 large red onion, cut in half and then into 1/4-inch slices; 2 pounds eggplant, cut into 1/2-inch cubes (a variety of types of eggplant is delicious here); 1/2 cup toasted sliced or slivered almonds; 1 cup baby arugula or cilantro leaves

www.rickbayless.com

From Season 8, Mexico—One Plate at a Time INGREDIENTS - Ancho-Tamarind Sauce - 1/2 pound fresh tamarind pods, outer shell and strings removed - 4 ounces (8

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Ingredients

1/2 pound fresh tamarind pods, outer shell and strings removed
4 ounces (8 medium) dried ancho chiles, stemmed, seeded and torn into flat pieces
1 head garlic, broken apart, leaving the cloves unpeeled
2 inch piece cinnamon stick, (preferably Mexican canela), roughly broken
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon whole black peppercorns
1/2 cup raisins
4 tablespoons olive oil (divided use), plus extra for coating the fish
Salt
1/4 cup piloncillo, (Mexican raw sugar) finely chopped, or dark brown sugar
6 6-ounce meaty fish fillets (such as cobia, halibut, sea bass)
1 large red onion, cut in half and then into 1/4-inch slices
2 pounds eggplant, cut into 1/2-inch cubes (a variety of types of eggplant is delicious here)
1/2 cup toasted sliced or slivered almonds
1 cup baby arugula or cilantro leaves