Colombian · intermediate
Colombian Coastal Tamarind Glazed Mahi Mahi With Coconut Avocado Hogao
Pan-seared mahi mahi fillets coated in a sweet-tart tamarind glaze, served over a rich coconut milk and fresh avocado sauce.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk together tamarind paste, panela sugar, 1 tablespoon of lime juice, and 2 tablespoons of warm water in a bowl until smooth.
- 02
Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté scallions and diced tomatoes for 4 minutes.
- 03
Pour coconut milk and remaining 1 tablespoon of lime juice into the skillet, simmering gently for 3 minutes.
- 04
Remove coconut mixture from heat, gently fold in diced avocado, season with a pinch of salt, and keep warm.
- 05
Heat remaining 1 tablespoon of olive oil in a separate non-stick skillet over medium-high heat.
- 06
Pat mahi mahi fillets dry with paper towels and brush generously on all sides with the tamarind glaze.
- 07
Sear fish fillets for 3 to 4 minutes per side until caramelized on the outside and cooked through.
- 08
Spoon warm coconut avocado hogao onto plates and top each portion with a glazed mahi mahi fillet.
A LITTLE KITCHEN KNOW-HOW
tamarind glazing
Brushing fruit paste reductions onto fish before searing to develop a tangy, caramelized crust during high-heat cooking.
Notes from the kitchen
- Keep heat at medium-high when searing so tamarind glaze caramelizes without scorching.
- Add avocado off heat right before serving to maintain its bright color and creamy texture.
- Original home-cooking adaptation inspired by Colombian; 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.