Grilled Mahimahi With Tamarind Glaze

1. 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.

2. 2

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

3. 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.

4. 4

   Serve with remaining sauce.

* Per serving · 4 servings · Values may vary.