Tamarind-Glazed Black Cod with Habanero-Orange Salsa

Name: Tamarind-Glazed Black Cod with Habanero-Orange Salsa
Yield: 4 Servings
Ingredients: 3 dried ancho chiles*; 1/2 cup hot water; 1/2 cup fresh orange juice; 1/4 cup honey; 2 garlic cloves; 3 tablespoons tamarind concentrate; 2 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 2 teaspoons dry mustard; 4 6-ounce black cod fillets, with or without skin; Habanero-Orange Salsa (see recipe)

By Susan Feniger and Mary Sue Milliken

May 2, 2010

Recipe notes