Tamarind-Glazed Black Cod with Habanero-Orange Salsa

By polloazul

If black cod isn't available, a firm white fish, such as halibut or barramundi, would also work well.

Read More http://www.bonappetit.com/recipes/2010/06/tamarind_glazed_black_cod_with_habanero_orange_salsa#ixzz0zog7F7Re

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Tamarind-Glazed Black Cod with Habanero-Orange Salsa

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Ingredients

# Habanero-Orange Salsa:
# 3 dried ancho chiles*
# 1/2 cup hot water
# 1/2 cup fresh orange juice
# 1/4 cup honey
# 2 garlic cloves
# 3 tablespoons tamarind concentrate
# 2 tablespoons red wine vinegar
# 2 tablespoons extra-virgin olive oil
# 2 teaspoons dry mustard
# 4 6-ounce black cod fillets, with or without skin
# 4 large oranges
# 1/3 cup coarsely chopped fresh cilantro
# 1/4 cup very thinly sliced red onion
# 2 tablespoons extra-virgin olive oil
# 2 teaspoons red wine vinegar
# 1/2 habanero chile, seeded, finely minced

Details

Servings 4

Preparation

Step 1

Habanero-Orange Salsa:
Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Preparation

* Heat chiles over gas flame or in broiler until softened, turning often with tongs to avoid burning, 1 to 2 minutes. Cool. Remove stems and seeds. Tear chiles into 2-inch pieces; place in small bowl. Add 1/2 cup hot water. Let stand until softened, about 20 minutes. Place chiles with soaking liquid, orange juice, and next 6 ingredients in blender. Puree until smooth. Strain into small saucepan; discard solids in strainer. Simmer uncovered over medium-low heat until slightly thickened and glaze measures 1 1/3 cups, about 10 minutes. Season glaze with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
* Preheat broiler. Sprinkle fillets with salt and pepper. Broil until brown, about 2 minutes per side. Spoon 1 tablespoon glaze over each fillet; sprinkle with pepper. Broil until just cooked through and glaze is bubbling, about 2 minutes. Top with Habanero-Orange Salsa; serve immediately.