Grilled Mahimahi with Tamarind Glaze

Name: Grilled Mahimahi with Tamarind Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps Asian fish sauce; 3 Tbsps packed palm or dark brown sugar; 1 teaspoon kosher salt; 1 Tbsp fresh lime juice; 2 Tbsps soy sauce; 118 milliliters tamarind pulp (from a pliable block); 2 Tbsps vegetable oil; 237 milliliters boiling-hot water

Grilled Mahimahi with Tamarind Glaze is a gluten free, dairy free, fodmap friendly, and pescatarian recipe with 10 servings. One serving contains 56 calories, 1g of protein, and 3g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up asian fish sauce, lime juice, tamarind pulp, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Tamarind Pulp

Water

Equipment you will use

Bowl

Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers.

Ingredients you will need

Seeds

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Sieve

Bowl

Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.

Ingredients you will need

Brown Sugar

Fish Sauce

Lime Juice

Soy Sauce

Sugar

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

Equipment you will use

Grill

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.

Ingredients you will need

Fish

Salt

Cooking Oil

Equipment you will use

Grill

Brush tamarind sauce all over fish and grill 1 minute.

Ingredients you will need

Tamarind

Sauce

Fish

Equipment you will use

Grill

Serve with remaining sauce.

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Sauce

Cooks' note

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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Fish

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 3Tbsps

packed palm or dark brown sugar 1teaspoon

kosher salt 1Tbsp

fresh lime juice 2Tbsps

soy sauce 118milliliters

tamarind pulp (from a pliable block)2Tbsps

vegetable oil 237milliliters

boiling-hot water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Skyfall Pinot Gris. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 13 dollars per bottle.