Editorial sample recipeMadagascanbeginnerhalaldairy-freegluten-free

Madagascan Tamarind And Ginger Glazed Mahi Mahi Fillets

Name: Madagascan Tamarind And Ginger Glazed Mahi Mahi Fillets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Madagascan
Ingredients: 4 piece mahi mahi fillets, about 6 oz each; 2 tbsp tamarind paste; 1 tbsp fresh ginger, finely grated; 3 clove garlic, minced; 1 tbsp honey; 2 tbsp vegetable oil; 0.5 tsp crushed red pepper flakes; 0.5 tsp fine sea salt

Fresh mahi mahi fillets pan-seared and coated in a bright, sweet-tangy glaze made from fresh ginger, tamarind paste, and garlic, reflecting Malagasy coastal traditions.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Pan-Searing and Glazing

Searing fish at high heat creates a sturdy surface structure that holds up while reducing a wet sauce directly in the same skillet.

Instructions

Step 1: Pat mahi mahi fillets completely dry with paper towels and season evenly on both sides with fine sea salt.
Step 2: In a small bowl, whisk together tamarind paste, grated ginger, minced garlic, honey, crushed red pepper flakes, and 2 tablespoons of warm water until fully combined.

Step 3: Heat vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Step 4: Add the fish fillets to the pan and sear untouched for 3 to 4 minutes until a crisp golden crust forms on the bottom.

Step 5: Flip the fillets, reduce heat to medium-low, and pour the tamarind ginger glaze directly into the skillet around the fish.

Step 6: Spoon the simmering glaze continuously over the tops of the fillets for 3 to 4 minutes until sauce reduces to a syrup and fish reaches 145 degrees Fahrenheit.

Cooking tips

Do not crowd the skillet so the fish sears properly rather than steaming.
Whisking warm water into tamarind paste prevents the glaze from scorching immediately when touching the hot pan.
Original home-cooking adaptation inspired by Madagascan; 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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