Grilled Mahimahi with Tamarind Glaze

Ingredients

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

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