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Tamarind Glazed Sea Bass Recipe (with Video)

Shellfish-free, Mushroom-free, Pescatarian

Discover our Tamarind Glazed Sea Bass Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 25min


For the salad
- 3 cup Water
- 2 slice Lemon zest
- 1 tsp Coriander seeds
- 0.5 cup parsley stems
- 2 firm green pears
- 1 Tbs Sherry wine vinegar
- 3 Tbs Lemon juice
- 1 dill bulb
- 2 Tbs Olive oil
- 1 tsp Maple syrup
For the fish
- 2 Tbs chipotle adobo
- 4 Tbs natural tamarind pulp
- 2 tsp Maple syrup
- 1 tsp za’atar or garam masala
- 4 thick loins of sea bass with skin (140g approx.)
- Salt flower and fresh black pepper to taste
- 2 Tbs Avocado oil
- Olive oil, as garnish
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For the salad
1. In a small pot, pour in water, lemon zest, coriander seeds and parsley stems. Bring to a light boil and add the pears, freshly peeled. Lower the heat to a light simmer and poach the pears for 15 minutes.
2. Remove the pears from the liquid once they’re ready and cool completely. Slice finely, removing the center of each pear.
For the fish
1. In a bowl, mix the adobo, tamarind pulp, maple syrup and za’atar.
2. Make diagonal slices along the fish skin and sprinkle with salt and pepper. Heat the oil in a small pan and sear the fish loins, skin-side first, two at a time, until golden and crunchy. Flip them over and sprinkle again with salt and pepper. Brush lightly with the tamarind glaze. Cook for 2 more minutes so the fish is well done. Repeat with the rest of the loins.
3. Serve the fish in shallow bowls with dill and pear salad, baste with some more tamarind glaze and olive oil.
4. Enjoy.

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