Another small portion of the Alaskan Yellow Eye rockfish was in the freezer, caught by the other adult last summer.
For over half a dozen years now, I have been savoring hibiscus tea made with dried hibiscus flowers as my beverage of choice for a relaxing evening. I've used the thick steeped hibiscus tea for home-dyeing of small fabric projects with the kids.
While making the thick gravy-ish sauce/topping for the pan-seared yellow eye, I decided to incorporate some of the lovely flavor (and color!) of the hibiscus tea that I had steeping handily in the tea pot.
Some fresh baby kale leaves and arugula leaves from the home-garden was rubbed with a hint of olive oil and sprinkled with a dash of lime juice to make a quick side salad.
½ onion, diced
6-8 cloves of garlic, crushed
1 large tomato, chopped
½ cup thick rich hibiscus tea
1 teaspoon cayenne pepper powder
1 Tablespoon balsamic vinegar
1 Tablespoon tamarind paste
salt to taste
2 Tablespoons olive oil
fairly thin fish fillets, thawed and ready to cook
- Grind the onions, garlic, and tomato to a coarse paste
- Heat a tablespoon of olive oil, add the paste, some salt, and saute
- Add some hibiscus tea and saute some more till the grave is rich and aromatic
- Rub the fish fillets with salt, cayenne pepper, and tamarind paste
- In another pan, heat another tablespoon of oil and add the fish fillets
- Flip when bottom side is golden brown, and a dash of balsamic vinegar and hibiscus tea
- Cook till fish is done