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Travel along the coast as Martha showcases the bounty of the Arabian Gulf. Each dish highlights the local catch with shrimp balls, chilled mussel salad, calamari with vermicelli, lemon and herbs, and fish with tamarind sauce. These recipes are sure to bring out the seafood lover in you.
This Week’s Recipe
Fish with Tamarind Sauce
This fish with tamarind sauce recipe appears in the "Coastal Favorites" episode of Martha Stewart's Cooking School.
- 1/2 cup tamarind paste
- 2 cups hot water
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- 1 large tomato, diced
- 3 teaspoons sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 4 flaky white fish fillets (6 ounces or 170 grams each), such as red snapper
- Gulf-Style Parsley Salad (recipe follows)
- Gulf-Style Parsley Salad
- 1 small red onion, very thinly sliced
- 1/2 cup fine-grain bulgur
- 2 large tomatoes, diced
- Zest of 1 lemon, plus juice of 1/2 lemon
- 1 bunch radishes, greens attached (about 8)
- 4 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
- 1 cup finely chopped fresh mint
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground turmeric
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Place tamarind in a medium bowl and cover with hot water. Let soak for 15 minutes; mash tamarind. Strain through a sieve, pressing on solids and scraping the bottom of the sieve to remove pulp. Discard the seeds and set strained liquid aside.
- Heat oil in a large saute pan over medium-high. Add onion and garlic and cook, stirring often, until golden, 5 to 8 minutes. Stir in tomato, sugar, coriander, cinnamon, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper, and reserved tamarind liquid. Simmer for 20 minutes, stirring occasionally, until sauce is thickened. Add more water if sauce becomes too dry. Stir in 1 tablespoon butter and season with salt and pepper; keep sauce warm.
- Season fish with salt and pepper. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Sear fish skin-side down, turning once, until cooked through, 2 to 3 minutes per side. Spoon sauce over fish and serve with parsley salad.
- Gulf-Style Parsley Salad: Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.
- Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.
- Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.
Yield: Serves 4