Tamarind Glazed Sea Bass Recipe (with Video)

For the salad
1. In a small pot, pour in water, lemon zest, coriander seeds and parsley stems. Bring to a light boil and add the pears, freshly peeled. Lower the heat to a light simmer and poach the pears for 15 minutes.
2. Remove the pears from the liquid once they’re ready and cool completely. Slice finely, removing the center of each pear.
For the fish
1. In a bowl, mix the adobo, tamarind pulp, maple syrup and za’atar.
2. Make diagonal slices along the fish skin and sprinkle with salt and pepper. Heat the oil in a small pan and sear the fish loins, skin-side first, two at a time, until golden and crunchy. Flip them over and sprinkle again with salt and pepper. Brush lightly with the tamarind glaze. Cook for 2 more minutes so the fish is well done. Repeat with the rest of the loins.
3. Serve the fish in shallow bowls with dill and pear salad, baste with some more tamarind glaze and olive oil.
4. Enjoy.