Editorial sample recipeJamaicanintermediatehalaldairy-freepescatarian

Jamaican Tamarind Glazed Mahi Mahi Fillets

Name: Jamaican Tamarind Glazed Mahi Mahi Fillets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 4 fillets mahi mahi fillets, skinless, about 6 oz each; 2 tbsp tamarind paste; 2 tbsp dark brown sugar; 0.5 tsp ground allspice; 1 whole scotch bonnet pepper, seeded and finely minced; 3 cloves garlic, minced; 2 tbsp vegetable oil; 4 cups fresh callaloo leaves, cleaned and roughly chopped

Pan-seared mahi mahi fillets coated in a tangy-sweet tamarind allspice reduction served over a bed of tender sautéed callaloo.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Pan-Basting Glaze Technique

Spoonfuls of simmered sauce are continuously poured over pan-seared fish during final minutes to build a caramelized sheen without burning.

Instructions

Step 1: Season the mahi mahi fillets on both sides with salt, black pepper, and half of the ground allspice.
Step 2: In a small bowl, whisk together tamarind paste, brown sugar, minced scotch bonnet pepper, half the minced garlic, and 2 tablespoons of water until smooth.

Step 3: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

Step 4: Add the fish fillets to the pan and sear for 3 to 4 minutes per side until cooked through and golden.

Step 5: Pour the tamarind glaze around the fish in the last minute of cooking, basting the fillets until coated and glossy, then remove the fish to a warm plate.

Step 6: Heat the remaining oil in the same skillet, add the remaining garlic and callaloo leaves, sauté for 3 minutes until wilted, and serve under the glazed fish fillets.

Cooking tips

Handle scotch bonnet peppers with gloves and avoid touching your face or eyes while prepping.
Tamarind paste adds authentic tartness; adjust brown sugar slightly if your paste is especially sharp.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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