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Ingredients

1 cup balsamic vinegar
1 red onion, sliced thin (preferably with a mandolin)
1/4-cup capers, drained
1/4-cup green Spanish olives
4 bay leaves torn in two with hands
1 cup olive oil blend - 90% vegetable oil, 10% olive oil
12 oz. Snapper filets
Cumin paste (recipe follows)
Tamarind sauce (recipe follows)

Cumin Paste:
2 Tbs. roasted cumin seeds, ground coarse
1 Tbs. whole black peppercorns
1 Tbs. sea salt
5 cloves garlic
2 tsp. olive oil

Tamarind Sauce:
12 oz. container Tamarind juice (Goya)
1 Tbs. tangerine rind, sliced thin
2 Tbs. brown sugar (raw)
1/4-cup water
2 Tbs. fresh ginger, peeled and chopped rough.
2 Tbs. chopped fresh cilantro
1 tsp. srirasha (found in oriental markets)

Description

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