Tamarind Dorade Recipe

Jul 31, 2012 @ 2:43 PM
Posted by Richard Sandoval, Special Contributor

Nutrition

Cal/Serving: 885
Daily Value: 44%
Servings: 4

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free

Fat	18g	27%
Saturated	4g	18%
Trans	0g	0%
Carbs	118g	39%
Fiber	5g	21%
Sugars	107g	0%
Protein	68g	136%
Cholesterol	153mg	51%
Sodium	1613mg	67%
Calcium	177mg	18%
Magnesium	191mg	48%
Potassium	1670mg	48%
Iron	6mg	32%
Zinc	2mg	11%
Vitamin A	609IU	12%
Vitamin C	5mg	9%
Thiamin (B1)	0mg	31%
Riboflavin (B2)	0mg	18%
Niacin (B3)	6mg	30%
Vitamin B6	1mg	42%
Folic Acid (B9)	58µg	14%
Vitamin B12	18µg	293%
Vitamin D	1IU	0%
Vitamin E	2mg	9%
Vitamin K	22µg	27%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	7g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Traditional Madeleines

I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

Popular Recipes

More Recipes By Richard Sandoval

flickr/su-lin

If you've never had it before, dorade, also sold as sea bream in some markets, is a wonderful firm, white-fleshed fish that cooks quickly and has a mild flavor. A neat little trick we use to get the skin nice and crisp is to lay another, smaller sauté pan on top of the fillet as it cooks.

INGREDIENTS

For the sauce:

2 tablespoons soybean oil
1/2 medium-sized yellow onion, sliced
4 cloves garlic, sliced
5 chiles de arbol, stemmed
2 cups clam juice
14 ounces tamarind concentrate
1 cup sugar
1 teaspoon salt

For the fish:

1 tablespoon soybean oil
4 dorade fillets
Salt and white pepper, to taste

DIRECTIONS

For the sauce:

In a saucepan, heat the oil over medium heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the chiles de arbol and sauté for another 2 minutes.

Add the clam juice, tamarind concentrate, and sugar. Boil for 2-3 minutes and reduce the heat to low. Simmer for 10 minutes. Add the salt and remove from the heat. Pour the mixture into a blender and mix well. Strain the sauce.

For the fish:

Heat the oil in a skillet over high heat. Season the fillets with salt and pepper, to taste. Add the fillets skin side down. Use a smaller skillet to press down the fish with light pressure. Cook until the skin is light brown and crisp. Flip the fish and cook for 1 more minute. Serve with cilantro rice and tamarind sauce.