Be the first to Jeffrey's, a famous Austin restaurant, shares a marinade for fish that is fruity and spicy. Plan ahead to marinate for 12 hours. If you do not have access to redfish, you may substitute any variety of whitefish.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 2 ounces dried tamarind
- 1/2 cup boiling water
- 4 pounds ripe mangos
- 2 cups malt vinegar
- 1 cup sugar
- 1/2 cup raisins
- 1/2 cup ginger root, chopped
- 1 teaspoon garlic, chopped
- 1 teaspoon fresh hot chiles, chopped
- 1/2 teaspoon ground allspice
- 2 Tablespoons salt
Preparation:
Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers.
Peel each mango and cut flesh away from seed. Cut into one-inch cubes. Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes.
Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. Puree the mixture in a blender, and it's ready for the fish.
Marinate a fresh redfish in this for 12 hours, then broil it. Marinade can be stored in the refrigerator for 2 weeks.
Recipe Source: Jeffrey's Restaurant, Austin, Texas
Reprinted with permission.
Peel each mango and cut flesh away from seed. Cut into one-inch cubes. Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes.
Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. Puree the mixture in a blender, and it's ready for the fish.
Marinate a fresh redfish in this for 12 hours, then broil it. Marinade can be stored in the refrigerator for 2 weeks.
Recipe Source: Jeffrey's Restaurant, Austin, Texas
Reprinted with permission.
