Trinidadian · intermediate
Trinidadian Spicy Tamarind Glazed Mahi Mahi With Callaloo Coconut Cream
Flaky mahi mahi fillets seared with a sweet and tangy tamarind glaze, served over creamy chadon beni callaloo greens.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Coat the mahi mahi fillets evenly with green seasoning paste and sea salt.
- 02
Whisk together tamarind paste, honey, minced scotch bonnet, and 1 tablespoon of warm water in a small bowl to form a smooth glaze.
- 03
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.
- 04
Heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium-high heat until shimmering.
- 05
Sear fish fillets for 3 minutes on the first side, flip, and brush the top generously with the tamarind glaze.
- 06
Cook for another 3 minutes until the glaze caramelizes and the fish flakes easily with a fork.
- 07
Divide the creamy callaloo greens among four warm plates, top with seared glazed fish, and sprinkle with remaining fresh chadon beni.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.