Grilled Mahimahi with Tamarind Glaze
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.
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.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
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.
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.
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.
Skyfall Pinot GrisPale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.