Grilled Mahimahi with Tamarind Glaze

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This grilled mahimahi with tamarind glaze is a bright and aromatic seafood dish that perfectly balances sweet, sour and salty flavours. Mahimahi is an excellent choice for the grill, as its firm texture holds up beautifully over high heat while soaking up the punchy Asian-inspired marinade. The star of the show is the tamarind pulp, which provides a unique, fruity tartness that cuts through the richness of the fish, creating a sophisticated main course that is surprisingly simple to prepare.

As a diabetes-friendly option, this recipe focuses on lean protein and vibrant, natural seasonings rather than heavy fats. It is a wonderful choice for a light summer supper or a healthy weekend lunch when you want something fresh and nutritious. Serve these fillets alongside a crisp green salad or some steamed pak choi to complete a balanced, heart-healthy meal that the whole family will enjoy.

Ingredients for Grilled Mahimahi with Tamarind Glaze

120ml tamarind pulp (from a pliable block)
240ml boiling-hot water
3 tablespoons plus 1 teaspoon packed palm or dark brown sugar
2 cucchiai di salsa di soia
2 cucchiai di salsa di pesce asiatica
1 cucchiaio di succo di lime fresco
10 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (170g each)
2 cucchiai di olio vegetale
1 cucchiaino di sale kosher

How to make Grilled Mahimahi with Tamarind Glaze

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.