Persian Gulf-Style Striped Bass & Shrimp Braise with Tamarind

Qaliyeh-ye mahi-o meygu

banner
Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 4 striped bass pieces (6 ounces each) or halibut, with skin on
  • 4

Method

  1. To season the fish and shrimp: Make 3 slits with a sharp knife across the skin of the fish fillets. Devein and butterfly the shrimps. Season by lightly dredging in the spice rub mixture. Place in a flat dish, cover and keep in the refrigerator for at least 15 minutes and up to 24 hours.
  2. To make the cilantro sauce, heat the oil over medium heat in a deep skillet. A