Zubaidi Fish with Tomato and Cardamom Sauce – A Flavorful Gulf Seafood Delight

Zubaidi Fish with Tomato and Cardamom Sauce – A Flavorful Gulf Seafood Delight

Zubaidi fish with tomato and cardamom sauce is a refined and nutritious seafood dish, prized for its delicate flavor and high health value. Widely enjoyed in Gulf cuisine, this recipe pairs the rich texture of fish fillets with the warmth of spices and the brightness of tomatoes.

A 300g serving of this dish contains approximately:
271 calories, 35g protein, 14g carbohydrates, and 10g fat.

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Ingredients (Serves 4):

 

For the Fish:

• 10 fillets of Zubaidi fish (each around 120g)

• 1 tablespoon olive oil

• 1 teaspoon curry powder

For the Greens:

• 3 large heads of endive (or similar leafy greens)

• 1 tablespoon superfine sugar

• 2 tablespoons olive oil

• 750 ml of water

• 2 chicken bouillon cubes (dissolved in the 750 ml water)

• A pinch of black pepper

For the Sauce:

• 15 green cardamom pods

• 1 kg ripe tomatoes, halved

• 5 tablespoons sherry vinegar

• 1 tablespoon superfine sugar

• 150g reduced-fat cream

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Preparation Steps:

1. Marinate the Fish:
   Place the Zubaidi fillets in a bowl. Add the olive oil and curry powder. Gently coat the fillets and let them rest while preparing the other components.

2. Prepare the Endive:
   Slice the endive lengthwise, keeping the leaves intact. Sprinkle with sugar and mix until fully coated.
   In a pan, heat olive oil and sauté the endive until it begins to soften. Pour in 250 ml of the prepared chicken stock.
   Simmer over low heat for about 20 minutes, until the greens are tender and most of the liquid evaporates. Season with black pepper and set aside.

3. Make the Sauce:
   Crack open the cardamom pods and collect the seeds.
   In a blender, combine the halved tomatoes, sherry vinegar, sugar, and cardamom seeds. Blend until smooth.
   Pour the mixture into a saucepan and bring to a boil. Let it simmer for 10 minutes, until reduced by half.
   Add the rest of the chicken stock and the cooked endive to the sauce. Continue simmering for 20 more minutes to develop depth and flavor.

4. Cook the Fish:
   Heat a non-stick skillet over low heat. Place the marinated fish fillets in the pan, skin-side up. Cook gently until the fillets are tender and cooked through.

5. Assemble the Dish:
   Warm the cooked endive again if needed. Slice each portion lengthwise and place it in the center of serving plates.
   Lay the fish fillet carefully on top of the greens. Spoon the warm tomato and cardamom sauce around the dish for a beautiful presentation.

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Serving Suggestion:
Serve this elegant dish with a side of saffron rice or warm flatbread. Its balance of earthy greens, fragrant sauce, and tender fish makes it both comforting and sophisticated—perfect for family dinners or special occasions.