Grilled Mahimahi with Tamarind Glaze

Grilled Mahimahi with Tamarind Glaze
Photo by Martyn Thompson


  • 10 1- to 1 1/2-inch-thick pieces mahimahi fillet with skin (6 oz each)
  • ½ cup tamarind pulp (from a pliable block)
  • 1 cup water
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon kosher salt
  • 10 teaspoons palm or dark brown sugar
  • 1 tablespoon fresh lime juice
  • + 2 more ingredients
    • 2 tablespoons vegetable oil
    • 2 tablespoons soy sauce

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 unti...

View full recipe at Epicurious


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