Grilled Mahimahi with Tamarind Glaze
Succulent mahimahi fillets grilled to perfection and glazed with a sweet-sour tamarind sauce made with palm sugar, soy sauce, and fish sauce. The fish is crispy-skinned on the outside and tender inside, finished with a complex Asian-inspired glaze.
Ingredients
- •½ cup tamarind pulp
- •1 cup boiling-hot water
- •3⅓ tablespoons palm sugar
- •2 tablespoons soy sauce
- •2 tablespoons Asian fish sauce
- •1 tablespoon lime juice
- •10 pieces mahimahi fillet
- •2 tablespoons vegetable oil
- •1 teaspoon kosher salt
Cooking Instructions
- 1.
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.
5 min
- 2.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
10 min
- 3.
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.
11 min
- 4.
Serve with remaining sauce.
1 min
