Barracuda is a poisonous fish that can cause marine toxic illnesses, and as such the U.S. Department for Health and Human Services advises against eating it. However there are many delicious ways to serve barracuda, so if you are absolutely confident of your source, try this simple recipe for barracuda baked with tamarind. Serve it with a fresh, green salad and crusty bread. Heat the grill or barbecue to a medium temperature.

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Step 1
     Prepare the tamarind by taking out the large stones and placing the fruit in a large bowl with 500 ml hot water. Leave to stand for two minutes, then stir the mixture well until you have a thick liquid. Add the onion, garlic, tomatoes, tomato puree, chili powder, chili and coconut milk and mix thoroughly.

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Step 2
     Place the barracuda on a large piece of aluminum foil and make three or four deep cuts along the length of the fish. Spoon the mixture into the slits and lay any remaining mixture over the top. Wrap the aluminum foil into a parcel.

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Step 3
     Cook the fish under the grill or on a barbecue for about half an hour or until cooked thoroughly. The U.S. Food and Drug Administration recommends you cook the fish to an internal temperature of at least 145 degrees Fahrenheit; if you don't have a thermometer, pull the flesh apart with a sharp knife. The meat should come apart easily and be opaque.

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Things You'll Need

300 g tamarind pods 500 ml hot water 1 medium white onion, diced 4 cloves garlic, diced 2 tomatoes, diced 2 tsp. tomato purée 2 tsp. hot chili powder 1 red chili, diced 500 ml coconut milk

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  references
  
      Department for Health and Human Services: Marine Toxins
    
      U.S Food and Drug Administration: Fresh and Frozen Seafoods: Selecting and Serving it Safely
       




  references
  
      Department for Health and Human Services: Marine Toxins
    
      U.S Food and Drug Administration: Fresh and Frozen Seafoods: Selecting and Serving it Safely

  • 300 g tamarind pods

  • 500 ml hot water

  • 1 medium white onion, diced

  • 4 cloves garlic, diced

  • 2 tomatoes, diced

  • 2 tsp. tomato purée

  • 2 tsp. hot chili powder

  • 1 red chili, diced

  • 500 ml coconut milk

       Department for Health and Human Services: Marine Toxins

   U.S Food and Drug Administration: Fresh and Frozen Seafoods: Selecting and Serving it Safely