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Trinidadian Spicy Tamarind Glazed Mahi Mahi With Callaloo Coconut Cream

Name: Trinidadian Spicy Tamarind Glazed Mahi Mahi With Callaloo Coconut Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 1.5 lbs mahi mahi fillets, four portions; 2 tbsp green seasoning paste; 2 tbsp tamarind paste; 1.5 tbsp honey; 0.5 tsp scotch bonnet pepper, finely minced; 2 tbsp vegetable oil; 8 oz fresh spinach, chopped; 1 cup coconut milk, full-fat; 0.25 cup fresh chadon beni, chopped fine, or cilantro substitute

Flaky mahi mahi fillets seared with a sweet and tangy tamarind glaze, served over creamy chadon beni callaloo greens.

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

Technique to learn

Pan-Searing with Glaze Finishing

Searing delicate fish fillets at high heat and applying a tart-sweet reduction at the end of cooking to prevent sugar scorching.

Instructions

Step 1: Coat the mahi mahi fillets evenly with green seasoning paste and sea salt.
Step 2: Whisk together tamarind paste, honey, minced scotch bonnet, and 1 tablespoon of warm water in a small bowl to form a smooth glaze.

Step 3: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat, add spinach, coconut milk, and half the chadon beni, then simmer 8 minutes until tender and thick.

Step 4: Heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium-high heat until shimmering.

Step 5: Sear fish fillets for 3 minutes on the first side, flip, and brush the top generously with the tamarind glaze.

Step 6: Cook for another 3 minutes until the glaze caramelizes and the fish flakes easily with a fork.

Step 7: Divide the creamy callaloo greens among four warm plates, top with seared glazed fish, and sprinkle with remaining fresh chadon beni.

Cooking tips

Tamarind paste burns easily due to natural sugars, so apply glaze only during the final minutes of searing.
Chadon beni (culantro) offers an intense earthy herbal note; if unavailable, fresh cilantro mixed with a touch of minced garlic works as an ideal substitute.
Original home-cooking adaptation inspired by Trinidadian; 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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