Shrimp tacos and more weeknight recipes to make this week (via nytimes)
4 fish fillets , such as snapper, haddock, cod, striped bass, fluke, sablefish or salmon, skin on or off1 tablespoon molasses1/2 cup unsweetened coconut cream or coconut milk1 pound broccolini , cut into 3-inch pieces1 lime, sliced into wedges, for serving1. Season both sides of the fish lightly with salt and black pepper. In a large bowl, combine the tamarind purée, molasses, ginger, garlic, coconut cream, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
3. Roast until the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high. Drizzle the remaining tablespoon of oil over the fish.
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