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Tamarind-Glazed Black Cod with Habanero-Orange Salsa
- 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
Directions:View on Epicurious
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