Ingredients
4 fish fillets (6 ounces each), such as snapper, haddock, cod, striped bass, fluke, sablefish or salmon, skin on or off
Kosher salt (such as Diamond Crystal) and black pepper
1/4 cup store-bought tamarind purée or 1 tablespoon tamarind paste (See Tip)
1 tablespoon molasses
1-inch piece fresh ginger, scrubbed and finely grated
2 garlic cloves, finely grated
1/2 cup unsweetened coconut cream or coconut milk
3 tablespoons olive oil, plus more for drizzling
1 bunch scallions, trimmed
1 pound broccolini (2 to 3 bunches), cut into 3-inch pieces
1/4 cup chopped cilantro
Steamed grains, such as rice or fonio, for serving
1 lime, sliced into wedges, for serving
Directions
1
Season both sides of the fish lightly with salt and black pepper. In a large bowl, combine the tamarind purée, molasses, ginger, garlic, coconut cream, 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon black pepper. Thinly slice 2 scallions and add to the marinade. Cut the remaining scallions into 1-inch pieces and set aside. Add the fish to the marinade and turn to coat. Refrigerate for at least 15 minutes and up to 12 hours.
2
Heat the oven to 450 degrees. In a large (12-inch) oven-safe skillet, combine the broccolini and chopped scallions. Toss with 1 tablespoon oil and season lightly with salt and black pepper. Spread in an even layer, then place the fish right on top of the vegetables and pour any leftover marinade over the fish.
3
Roast until the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high. Drizzle the remaining tablespoon of oil over the fish.
4
Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and flakes easily and the broccolini is just tender and beginning to brown in spots, 6 to 7 minutes. Remove the pan from the broiler and sprinkle the fish with chopped cilantro.
5
Serve the fish and broccolini over steamed grains, such as rice or fonio. Tip the pan juices over the fish and serve with lime wedges for squeezing.
Notes
Tamarind can be purchased as a purée or paste and varies in degrees of concentration. Taste store-bought tamarind before use to determine how acidic it is and how much to use in the marinade. Tamarind pods or pulp can also be purchased to make the purée at home. Follow this recipe to make your own. All options are available online or at African, Carribean or Asian grocery stores.