By rickbayless.com

Grilled Fish with Ancho-Tamarind Sauce and Eggplant - Rick Bayless

Ingredients

0 servings

0.5 poundtamarind pods

fresh, outer shell and strings removed

4 ouncesdried ancho chiles

stemmed, seeded and torn into flat pieces

1 headgarlic

broken apart, leaving the cloves unpeeled

2 inchcinnamon stick

piece, preferably Mexican canela, roughly broken

1 teaspoondried oregano

preferably mexican

½ teaspoonwhole black peppercorns

½ cupraisins

4 tablespoonsolive oil

divided use, plus extra for coating the fish

salt

¼ cuppiloncillo

Mexican raw sugar, finely chopped, or dark brown sugar

6 x 6 ouncefish fillets

meaty, such as cobia, halibut, sea bass

1red onion

large, cut in half and then into 1/4-inch slices

2 poundseggplant

cut into 1/2-inch cubes, a variety of types of eggplant is delicious here

½ cupalmonds

toasted sliced or slivered

1 cupbaby arugula

or cilantro leaves

Instructions