You won't fall short on ways to enjoy this flavorful and delicious fish.
Photo: Randy Mayor
Make your own barbecue sauce using sour-sweet tamarind instead of vinegar for a lower-sodium, Southeast Asian twist on a familiar condiment. Store leftover sauce for up to one week in an airtight container in the fridge. Use it on shrimp, roasted pork, or chicken. Serve with jasmine rice and lime wedges.