Roasted fish and broccolini with tamarind and black pepper [Yewande Komolafe] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 152) by New York Times Cooking and Emily Weinstein

  • scallions
  • Broccolini
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute coconut milk for coconut cream.

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Notes about this recipe

  • Eat Your Books

    Can substitute coconut milk for coconut cream.

  • SheilaS on April 28, 2025

    I used tamarind paste I made a while ago and it was pretty puckery so I added it gradually, tasting after each addition. I went with a 6 min roast @ 450°F and 3 min broil vs the recipe's 8-10 min roast + 6-7 min broil. I used coconut milk instead of coconut cream and I wish I’d warmed the molasses as it was hard to mix in to the marinade.

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