Active Time

　　45 min

　　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

　　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

　　2 tablespoons Asian fish sauce

　　1 tablespoon fresh lime juice

　　10 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)

　　2 tablespoons vegetable oil

　　1 teaspoon kosher salt

　　

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.

　　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.