Prep Time: 25 minutes
1 tablespoon blended oil
1 filet, steelhead trout, skinless
3 teaspoons Spice Rub
1 tablespoon Tamarind Glaze
Heat a cast iron pan and add the blended oil. Season the fish liberally with the spice rub and sear on each side for about 2 minutes, or until the fish reaches an internal temperature of 130 degrees. brush the tamarind glaze on the fish and reheat it in the oven for about a minute until the glaze bubbles and caramelizes.
Serve with basmati rice, a refreshing citrus salad or a roasted vegetable of your choice.
For the Spice Rub:
1 teaspoon Black Peppercorns
2 teaspoons Yellow Mustard Seed
1 teaspoon Coriander Seed
2 teaspoons Cumin Seed
1 tablespoon Sea Salt
2 teaspoons high quality ground Turmeric
Toast the peppercorns, mustard seeds, coriander seeds and cumin in a dry pan for about a minute until they are fragrant.
Combine the toasted spices with the salt in a spice grinder and grind to a fine powder.
Transfer the ground spice to a mixing bowl and add the turmeric powder, mixing well to combine. Transfer to an airtight container.
For the Tamarind glaze:
1 cup Honey
1 cup Soy Sauce
3 tablespoons Tamarind paste or store-bought tamarind chutney
1 tablespoon Ginger Garlic Paste
1 tablespoon Salt
1 tablespoon Ground Black Pepper
Combine all ingredients in a small saucepan and bring to a gentle boil. Simmer for 10-15 minutes until the mixture is slightly thickened. allow the mixture to cool completely.