A marinade for redfish

From Jeffrey's restaurant in Austin, Texas, our favorite place to go for good food in the city. Marinate a fresh redfish in this for 12 hours, then broil it.


(5-6 cups of marinade)


  1. Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers.
  2. Peel each mango and cut flesh away from seed. Cut into one-inch cubes.
  3. Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes.
  4. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool.
  5. Puraee the mixture in a blender and it's ready for the fish.


Marinade can be stored in the refrigerator for 2 weeks. Mangos are a seasonal fruit.


Difficulty: moderate.
Time: 1 hour soaking, 30 minutes preparation, 1 hour cooking, 12 hours marinating.
Precision: approximate measurement OK.


Bill and Joyce Bulko 
The University of Texas Department of Computer Sciences 
Austin, TX 
Recipe last modified: 25 Feb 86

Original header

Path: glacier!recipes
From: bulko@ut-sally (Bill and Joyce Bulko)
Subject: RECIPE: Jeffrey's Rasta redfish marinade
Message-ID: <5789@glacier.ARPA>
Date: 28 Mar 86 04:24:34 GMT
Sender: recipes@glacier.ARPA
Organization: University of Texas, CS Dept., Austin, TX
Lines: 61
Approved: reid@glacier.ARPA

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