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Tamarind Fish Fillet

Easy recipe learned in a cooking class at Playa Mia beach in Cozumel. The only trick is finding tamarind syrup or paste.  Quantities of ingredients are flexible.

bullet4 fish fillets 7 oz. each
bullet2 tomatoes
bulletsmall onion - chopped
bulletgreen bell pepper - chopped
bulletzucchini - chopped
bulletcarrots- chopped
bullet1 cup tamarind syrup or 4 tbsp.paste
bulletchili powder
bulletaluminum foil


Preheat 350 degree oven.

Salt and pepper both sides of fillets. Preheat frying pan with 1 tbsp olive oil until oil is hot (when water drops sizzle).

Carefully place fillets in the pan and cook until edges of fish turn white. Turn and cook opposite side.

Prepare squares of aluminum foil and place each fillet in the middle of a square.

In same pan, add a little olive oil, onion, bell pepper, zucchini and carrots.  Saute until onion is transparent. Add tamarind syrup. (If using paste, spead directly on fish.)  Add vegetable mixture to top of fish, separating evenly. Add chili powder to taste.

Fold over top of aluminum foil without sealing. Seal ends of packet.

Bake for 30 minutes.



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Miscellaneous Recipes


For this recipe, use Grouper, Red Snapper, Cod or another mild flavored thicker fish.