Jamaican · intermediate
Jamaican Tamarind Glazed Mahi Mahi Fillets
Pan-seared mahi mahi fillets coated in a tangy-sweet tamarind allspice reduction served over a bed of tender sautéed callaloo.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the mahi mahi fillets on both sides with salt, black pepper, and half of the ground allspice.
- 02
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.
- 03
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 04
Add the fish fillets to the pan and sear for 3 to 4 minutes per side until cooked through and golden.
- 05
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.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.