Mahimahi With Brown Sugar Soy Glaze Recipes

MAHI MAHI WITH BROWN-SUGAR SOY GLAZE

Steps:

• Preheat oven to 200°F.
• Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
• Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
• Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
• Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.

GRILLED MAHIMAHI WITH TAMARIND GLAZE

Steps:

• Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, about 4 minutes. Turn fish over and grill until just cooked through, about 6 minutes more. Brush tamarind sauce all over fish and grill 1 minute.
• Serve with remaining sauce.