Grilled Mahimahi with Tamarind Glaze

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 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 cucharadas de salsa de soja
2 tablespoons Asian fish sauce
1 cucharada de jugo de lima fresco
10 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (170g each)
2 cucharadas de aceite vegetal
1 cucharadita de sal 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.

Prepara la parrilla para cocinar sobre carbón de temperatura media-alta (calor moderado para 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.