Grilled Mahimahi with Tamarind Glaze

Ingredients for Grilled Mahimahi with Tamarind Glaze

• 120ml tamarind pulp (from a pliable block)

• 240ml boiling-hot water

• 3 tablespoons plus 1 teaspoon packed palm or dark brown sugar

• 2 tablespoons soy sauce

• 2 tablespoons Asian fish sauce

• 1 tablespoon fresh lime juice

• 10 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (170g each)

• 2 tablespoons vegetable oil

• 1 teaspoon kosher salt

How to make Grilled Mahimahi with Tamarind Glaze

Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, about 4 minutes. Turn fish over and grill until just cooked through, about 6 minutes more. Brush tamarind sauce all over fish and grill 1 minute.

Serve with remaining sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.