Jeffrey's Rasta Redfish Marinade

Recipe Ingredients

1 3/4 oz	49g	Dried tamarind
3/8 cup	88ml	Boiling water
4 3/8 lbs	1986g / 70oz	Unripe mangos
2 1/8 cups	503ml	Malt vinegar
7 1/8 oz	202g	Sugar
7 1/8 oz	202g	Raisins
5 1/4 oz	149g	Ginger root - chopped
1 1/8 teaspoons	5.6ml	Garlic - chopped
1 1/8 teaspoons	5.6ml	Fresh hot chilies - chopped
3/8 teaspoon	1.9ml	Ground allspice
2 1/8 tablespoons	31ml	Salt

Recipe Instructions

1. Place the tamarind in a bowl and pour boiling water over it. Soak for a

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 c

4. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and

5. Pure the mixture in a blender and it's ready for the fish.

Author's Notes: From Jeffrey's restaurant in Austin, Texas, our favorite place to go.

Marinade can be stored in the refrigerator for 2 weeks.

Source:
Bill and Joyce Bulko

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