| Prep: 15 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 6g | 1g | 21g |
| sugars | fibre | protein | salt |
| 18g | 2g | 28g | 0.58g |
One of my absolute favorites, the Grilled Fish with Sampaloc Glaze, perfectly encapsulates the prominent role that food plays in my life. Being raised in New Jersey, heavily influenced by my Italian roots, I understand the vital function food serves beyond mere sustenance – it is the heart of family gatherings, a conversation piece, and a bond among loved ones. This recipe is a delightful departure from my typical Italian-American dishes, an experiment that turned into a love affair.
Flavors that Captivate
This Grilled Fish with Sampaloc Glaze bursts with flavors that never fail to take me back to the many family gatherings we’ve had. Although it’s quite distinct from my grandma’s spaghetti or my authentic meatballs, its wholesomeness and unmistakable appeal encapsulate the importance of family tradition, illuminating how different cultures can come together in a beautiful symphony of flavors. The sweet and tangy tamarind glaze, which is rich with the right blend of savory notes, coats the tender white fish, creating an almost hypnotic contrast. The accompanying hints of spice from minced garlic and ginger add a surprising charm that invigorates the senses.
Health Benefits and Perfect Pairings
The Grilled Fish with Sampaloc Glaze is not only an explosion of flavors, but it also offers myriad health benefits. Cooked using minimal oil and served with protein-rich white fish, it is heart-friendly and an excellent source of lean protein. The star of the dish, tamarind juice, known for its digestive help, has high levels of vitamin C and antioxidants that bolster the immune system.
This dish is also quite versatile when it comes to pairings. Try it alongside some fragrant jasmine rice, fresh spring vegetables, or even a simple pasta salad. It stands as a prime example of how one can create a healthy meal that doesn’t skimp on flavor.
With its hearty appeal and multitude of flavors, the Grilled Fish with Sampaloc Glaze is emblematic of dishes that can bring people together in a warm, homely environment while promoting good health – and for this reason, I hold it dearly in my heart and at my table.
What You’ll Need
- 6 pieces of white fish fillets (approximately 4 ounces each)
- 2 cups of tamarind (sampaloc) juice
- 1/2 cup of brown sugar
- 1/4 cup of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of ground black pepper
- 1 tablespoon of vegetable oil
- 2 lemons, cut into wedges
- 1 bunch of fresh cilantro for garnish
Method
Step One
In a medium-sized mixing bowl, combine the tamarind juice, brown sugar, soy sauce, minced garlic, minced ginger, and ground black pepper. Mix these ingredients together until the sugar dissolves completely.
Step Two
Place your fish fillets in a large dish and pour the tamarind mixture over them. Make sure each fillet is well-coated with the marinade. Let the fish rest in the refrigerator for at least 30 minutes to an hour to let the flavors fully absorb.
Step Three
Preheat your grill on medium-high heat. While your grill is preheating, remove the fish from the marinade, reserving the leftover marinade for glazing.
Step Four
Lightly oil the grill with the vegetable oil to prevent the fish from sticking. Place the fish on the grill and cook for approximately 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Step Five
While grilling the fish, pour the leftover marinade into a small saucepan and bring it to a boil over medium heat. Boil for about 5 minutes, or until the sauce thickens into a glaze.
Step Six
Brush the fish with the tamarind glaze during the last few minutes of cooking.
Step Seven
Serve the grilled fish with lemon wedges and garnish with fresh cilantro. Pour any remaining tamarind glaze over the fish as desired. Enjoy your Grilled Fish with Sampaloc Glaze while it’s hot.
