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Active Time
45 min
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Total Time
45 min
The mild flavor of mahimahi is a perfect match for this wonderfully balanced tamarind glaze. The famously tart fruit is sweetened with brown sugar and brought to life by soy sauce and lime juice.
Ingredients
Makes 10 main-course servings
Step 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.
Step 2
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Step 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.
Step 4
Serve with remaining sauce.
If you aren't able to grill outdoors, fish can be cooked in a hot lightly oiled well-seasoned large ridged grill pan over moderately high heat.
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Reviews (5)
Back to TopThis came out great. We actually made it with swordfish rather than mahi-mahi. Also, instead of boiling and straining tamarind pulp, I simply used prepared tamarind paste (in the Indan foods section). Tasted great but also didn't form a glaze. What do we need to do to get a glaze? Broil under high heat?
sbeckhardt
Boston, MA
10/30/2007
I agree the sauce was a bit thin. I even marinated the fish in the sauce before cooking, but the flavor did not come through. I may try again.
Anonymous
Seattle, WA
3/20/2007
The flavor of the sauce was really good, but was not really a glaze and just ran off the fish. If I made it again I would reduce the sauce to a thicker consistancy. The fish on the grill was really good anyway.
Heidi4
Chicago
11/30/2006
To dorisintoronto, I wouldn't be too concerned about both the soy and fish sauce overpowering the fish, but I would personally omit the salt. Salt is rather unnecessary when you've got other ingredients to take that seasoning role.
Anonymous
San Diego, CA
6/17/2006
This isn't really a review. I'm concerned that the soy sauce and fish sauce will be too salty and overpower the fish. Any thoughts?
dorisintoronto
6/15/2006
