Persian Tamarind-Stuffed Fish | SAVEUR

Persian Tamarind-Stuffed Fish

Tamarind-stuffed fish

Persian Tamarind-Stuffed Fish

Matt Taylor-Gross

A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year. Find barberries in well-stocked Middle Eastern groceries or online.

Featured in: What to Make for Nowruz, the Persian New Year

Persian Tamarind-Stuffed Fish
A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Norooz, the Persian new year.
serves 4
1 hour

Ingredients

6 tbsp. olive oil, plus more for greasing
12 cup barberries
1 large yellow onion, thinly sliced
14 cup tamarind paste
4 garlic cloves, minced
13 cup minced cilantro
13 cup minced parsley
13 cup minced tarragon
Lime wedges, for serving
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper

Instructions

Heat oven to 375°. Grease two baking sheets and set aside.
Soak barberries in warm water for 30 minutes and drain.
In a large skillet over medium-high, heat 3 tablespoons olive oil. Add the onions and cook until brown, about 10 minutes. Lower the heat to medium and cook, stirring occasionally, for 30 minutes more, until dark brown and caramelized. Add the barberries, almonds, tamarind, and garlic, and cook until fragrant, about 10 minutes. Remove from heat and stir in cilantro, parsley, and tarragon.
Season fish with salt and pepper. Stuff each fish with about 12 cup stuffing and brush with remaining olive oil. Bake for 15 minutes. Change oven setting to broil and cook an additional 3 to 4 minutes, until the fish's skin is golden.

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