Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 3 tablespoons of tamarind paste, 1/4 cup of fresh orange juice, 1 tablespoon of sherry vinegar, a pinch of saffron threads, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to create the glaze; set aside.

2. 2

   Heat 1 tablespoon of olive oil in a non-stick pan over medium heat, then add 1 diced small onion and sauté for 3 minutes until softened.

3. 3

   Add 2 minced cloves of garlic, 1/2 diced red bell pepper, and 1/2 diced green bell pepper to the pan, cooking for another 5 minutes until vegetables are tender.

4. 4

   Prepare a steaming basket or setup over a pot with about 2 inches of simmering water.

5. 5

   Place the 4 (150 gram each) white fish fillets on top of the sautéed vegetables in the steaming basket.

6. 6

   Carefully place the steaming basket into the pot, cover, and steam for 8 to 12 minutes, or until the fish is opaque and flakes easily.

7. 7

   Transfer the steamed fish and vegetables to serving plates, drizzle generously with the prepared tamarind-orange glaze, and garnish with 2 tablespoons of fresh chopped parsley before serving immediately.