Tamarind Glazed Grilled Amberjack

Tamarind Glazed Grilled Amberjack elegantly combines the hearty, oceanic flavors of amberjack with the distinctive tangy sweetness of tamarind, creating a dish that is both vibrant and deeply satisfying. Known for their dense, meaty texture and mild taste, amberjack fillets make for an excellent canvas for the bold, complex flavors of the tamarind glaze. The glaze itself is a meticulously balanced blend, featuring the tartness of tamarind complemented by the natural sweetness of honey, enriched with the savory depth of soy sauce, and a dash of fish sauce for an umami undertone.

The aromatic duo of minced garlic and grated ginger infuses the glaze with spicy warmth and earthiness, while red pepper flakes add a whisper of heat, enhancing the glaze’s multifaceted flavor. A squeeze of fresh lime juice brings a bright, citrusy note to the mix, tying all the elements together with its zesty spark.

What is tamarind?

Tamarind is a tropical fruit that comes from the Tamarindus indica tree. Native to Africa, it’s now widely cultivated in many tropical regions around the world. The tree produces pod-like fruit that contains a sticky, sour-sweet pulp, which is used extensively in cooking and for making beverages. The flavor of tamarind is uniquely tangy and slightly sweet, making it a popular ingredient in various cuisines, particularly in Southeast Asian, Indian, Latin American, and Caribbean dishes, where it adds a distinctive sourness to sauces, marinades, chutneys, drinks, and desserts.

Grilling the amberjack brings out a subtle smokiness, a perfect complement to the tangy sweetness of the tamarind glaze. As the fish cooks, the glaze is brushed on, creating a caramelized, slightly sticky exterior that contrasts delightfully with the tender, juicy interior of the fillets. This method not only infuses the fish with the glaze’s rich flavors but also adds an enticingly glossy finish that makes the dish visually appealing.

What is amberjack?

Amberjack refers to a group of marine fish species found in warm parts of the Atlantic and Pacific Oceans, known for their silver bodies and distinctive yellow line running along the midline of their body. These fish are prized for their firm, white flesh, which is rich in flavor and often compared to tuna or mahi mahi. This makes them a popular choice for grilling and sashimi. Amberjack fish are sought after by both commercial and recreational fishermen, not only for their culinary value but also for the challenge they present as strong, powerful swimmers.

Serving this Tamarind Glazed Grilled Amberjack is a celebration of both taste and technique. The fish is ideally accompanied by simple sides that complement its bold flavors without overshadowing them—think steamed rice, grilled vegetables, or a fresh salad, like Grilled Zucchini and Heirloom Tomato Salad. The dish’s vibrant flavors are reminiscent of tropical and Southeast Asian cuisines, where tamarind is a staple ingredient, yet it has a universal appeal thanks to its balanced sweetness and acidity.

This Tamarind Glazed Grilled Amberjack is a celebration of flavor and texture, marrying the simplicity of grilled fish with the exotic allure of tamarind. It’s a dish that reflects the fusion of traditional and contemporary tastes, providing a memorable dining experience that is rich in flavor and character. Perfect for any occasion, it showcases how thoughtful ingredient combinations and cooking techniques can elevate seafood to new heights of culinary delight.

Tamarind Glazed Grilled Amberjack

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Tamarind Glazed Grilled Amberjack captures a perfect balance of smoky, grilled fish with a rich, tangy-sweet tamarind glaze, creating a delectably caramelized crust and a moist, flavorful interior.

Ingredients

• For the Amberjack

• 4 fillets of 4 amberjack, skin on

• 1 tablespoon 1 extra virgin olive oil

• to taste, salt and ground black pepper

• for serving, lime wedges

• For the Tamarind Glaze

• 1/2 cup 1/2 tamarind paste

• 1/4 cup 1/4 honey

• 2 tablespoons 2 soy sauce

• 1 tablespoon 1 fish sauce

• 1 tablespoon 1 lime juice, freshly squeezed

• 1 clove of 1 garlic, minced

• 1 teaspoon 1 ginger, grated

• 1/2 teaspoon 1/2 red pepper flakes

Directions

• Prepare the Tamarind Glaze:
  In a small saucepan, combine the tamarind paste, honey, soy sauce, fish sauce, lime juice, minced garlic, grated ginger, and red pepper flakes. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens slightly into a glaze, about 5-7 minutes. Remove from the heat and set aside.
• Prep the Grill and the Amberjack:
  Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking. Pat the amberjack fillets dry with paper towels. Season both sides with salt and ground black pepper, and then brush lightly with extra virgin olive oil.
• Grill the Amberjack:
  Place the amberjack fillets on the grill, skin-side down. Cook for 4-5 minutes without moving them to get visible grill marks. Carefully flip the fillets and brush a generous amount of the tamarind glaze on the cooked side. Grill for another 3-4 minutes or until the fish is opaque and flakes easily with a fork. Apply more glaze in the last minute of cooking.
• Serve:
  Remove the amberjack fillets from the grill and let them rest for a couple of minutes. The residual heat will carry over and finish cooking the fillets to perfection.
  
  Serve the grilled amberjack with fresh lime wedges for squeezing over the fish. Garnish with fresh cilantro for an herby contrast to the rich, tangy glaze.