Tamarind Mixed Seafood Grill

Cook with the proper tools. Use the 4 Cup Measuring Cup with Cover and the 3 Piece Mixing Bowl Set to create this Tamarind Mixed Seafood Grill.

Tamarind, also known as Indian date, is the fruit of a tree grown in Africa, Asia, and India. The large, plump, dark brown pods are filled with a sticky, stringy pulp containing seeds. The astringency of the tart pulp is more pronounced than that of citrus fruits such as lemons. It is often used to flavor chutneys, curry dishes, and soft drinks. Large jars of tamarind concentrate can be found in Indian or Asian groceries.

Directions

Whisk together the green onions, tamarind, oil, vinegar, lime juice, honey, basil, mustard, garlic, cumin, and red pepper flakes in a baking dish to make a marinade. Reserve one cup to use as a dipping sauce.

Add the sea bass, shrimp, and scallops to the dish, turn to coat, cover, and refrigerate for at least thirty minutes or up to two hours.

Meanwhile, prepare a grill for a hot fire. Soak eight bamboo skewers in water for thirty minutes to prevent them from scorching.

Thread the shrimp and scallops alternately onto the bamboo skewers. Place the skewers, sea bass, and clams on the grill, discarding clams that do not close to the touch. Grill the skewers until the scallops are barely opaque and the shrimp is pink, turning once or as needed to mark them evenly on all sides, two to three minutes total. Grill the clams until they open, five to six minutes, being careful to reserve their juices when removing them from the grill. Discard any that do not open. Grill the sea bass on the first side until marked. Gently turn the fish over and continue cooking until barely opaque, five to six minutes.

Serve the grilled seafood with the reserved dipping sauce.

Nutrition information per serving (using sea bass): 500 calories, 64g protein, 19g carbohydrate, 19g fat, 570mg sodium.

This recipe is from The Culinary Institute of America's Cooking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide.

Ingredients

Makes 4 servings
four green onions, minced
one-half cup tamarind concentrate
one-half cup olive oil
one-quarter cup white vinegar
one-quarter cup fresh lime juice
two tablespoons honey
two tablespoons minced fresh basil
one tablespoon Dijon mustard
three cloves garlic, minced
one tablespoon toasted cumin seeds
one-half teaspoon red pepper flakes
one pound sea bass or yellowtail fillets, cut into two-inch cubes
one pound jumbo shrimp, peeled and deveined, tails on
one pound sea scallops
twelve clams

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