Grilled Mahimahi With Tamarind Glaze – a delicious recipe with tamarind pulp, boiling-hot water, brown sugar, soy sauce, fish sauce, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
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
Serve with remaining sauce.
645
kcal
Calories
68
g
Fat
12
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup tamarind pulp (from a pliable block), 1 cup boiling-hot water, 3 tablespoons plus 1 teaspoon packed palm or dark brown sugar, 2 tablespoons soy sauce, and more.
Yes, Grilled Mahimahi With Tamarind Glaze falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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