Persian Tamarind Fish

• servings: 8 servings
• total time: 1 hour 15 minutes

Ingredients

3/4 cup dried cranberries

2 salmon filets (6- to 8-ounce)

Fine sea salt, to taste

Ground black pepper, to taste

3 Tbsp olive oil, plus more for brushing and drizzling over fish

1 large Spanish onion, halved stem to root, peeled and thinly sliced

3 garlic cloves, minced or grated on a Microplane

3/4 cup whole raw almonds, coarsely ground

2 Tbsp tamarind paste or concentrate

1 cup tightly packed minced soft fresh herbs, (use at least three of the following: cilantro, parsley, tarragon, basil, mint, chives) plus more for serving

Lime wedges, for serving

Directions

Put the cranberries in a bowl and cover with warm water. Let soak for 30 minutes.

Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.

Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.

Add garlic, almonds, drained cranberries and 3 tablespoons tamarind to the pan. Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.

Press cranberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any cranberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.

Nutrition

• Calories: 584
• Total Fat: 39 g
• Saturated Fat: 7 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Sodium: 606 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 44 g