Grilled Mahimahi with Tamarind Glaze
Ingredients
- 1/2 cup tamarind pulp (from a pliable block)
- 1 cup boiling-hot water
- 3 tablespoons plus 1 teaspoon packed palm or dark brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons Asian fish sauce
- 1 tablespoon fresh lime juice
- 10 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
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