Ingredients

  • ½ cup tamarind pulp
  • 1 cup boiling water
  • 3 tablespoon dark brown sugar
  • 2 tablespoon soy sauce
  • 2 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1700 gram mahimahi fillet, with skin
  • 2 tablespoon vegetable oil
  • 1 teaspoon kosher salt

Directions

1. Soak tamarind pulp in boiling water, stirring occasionally until softened, about 5 minutes. Pour mixture through a medium sieve into a bowl, then force pulp through sieve, discarding seeds and fibers. Add sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.
2. Prepare grill for cooking over medium-hot temperature. Brush fish all over with oil, then sprinkle with salt. Grill, skin side down, on lightly oiled 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.
3. Serve with remaining sauce.

Notes
Original serves 10. Annise, Janet & Jan birthday party 6/4/06.


Categories
Asian, Fish, MahiMahi, Tamarind
Keywords
MahiMahi, Tamarind, Asian, Fish
MacGourmet downloadGrilled MahiMahi with Tamarind Glaze. To import, drag image to your MacGourmet recipe box.