Custom Search

Recipe for "redfish-rasta"

NAME

     REDFISH-RASTA - A marinade for redfish
     From Jeffrey's restaurant in  Austin,  Texas,  our  favorite
     place  to  go  for  good food in the city.  Marinate a fresh
     redfish in this for 12 hours, then broil it.

INGREDIENTS (1.5 l of marinade)

     50 g      dried tamarind
     100 ml    boiling water
     2 kg      unripe mangos
     500 ml    malt vinegar
     200 g     sugar
     200 g     raisins
     150 g     ginger root, chopped
     5 ml      garlic, chopped
     5 ml      fresh hot chilies, chopped
     2 ml      ground allspice
     30 ml     salt

PROCEDURE

          (1)  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 discard-
               ing the seeds and fibers.
          (2)  Peel each mango and cut flesh away from seed.  Cut
               into one-inch cubes.
          (3)  Combine the mangos and vinegar and bring to a boil
               over high heat and cook for 10 minutes.
          (4)  Stir in the sugar, raisins, ginger  root,  garlic,
               chilies,  allspice,  and salt.  Reduce heat to low
               and simmer uncovered for 45 minutes.  Cool.
          (5)  Puree the mixture in a blender and it's ready  for
               the fish.

NOTES

     Marinade can be stored in  the  refrigerator  for  2  weeks.
     Mangos are a seasonal fruit.

RATING

     Difficulty: moderate.  Time:  1  hour  soaking,  30  minutes
     preparation,  1  hour  cooking, 12 hours marinating.  Preci-
     sion: approximate measurement OK.

CONTRIBUTOR

     Bill and Joyce Bulko
     bulko@sally.UTEXAS.UUCP,
     {ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko
     The University of Texas Department of Computer Sciences
     Austin, TX