Madagascan · beginner
Madagascan Tamarind And Ginger Glazed Mahi Mahi Fillets
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 TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat mahi mahi fillets completely dry with paper towels and season evenly on both sides with fine sea salt.
- 02
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.
- 03
Heat vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
- 04
Add the fish fillets to the pan and sear untouched for 3 to 4 minutes until a crisp golden crust forms on the bottom.
- 05
Flip the fillets, reduce heat to medium-low, and pour the tamarind ginger glaze directly into the skillet around the fish.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.