Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.25 cup tamarind paste, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 2 minced cloves garlic, 1 teaspoon grated fresh ginger, 1 tablespoon fresh lime juice, 1 tablespoon coconut oil, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper in a medium bowl to create the marinade.

2. 2

   Place the 4 (6-ounce) mahimahi fillets in a shallow dish and pour the marinade over them, ensuring all fillets are well coated.

3. 3

   Allow the mahimahi to marinate for at least 20 minutes at room temperature, or up to 30 minutes in the refrigerator, turning once if needed.

4. 4

   While the mahimahi marinates, prepare the pineapple salsa by combining 1.5 cups diced fresh pineapple, 0.25 cup finely diced red onion, 2 tablespoons chopped fresh cilantro, and an additional 1 tablespoon fresh lime juice in a small bowl.

5. 5

   Preheat your tandoor oven to 500-550°F (260-288°C); if a tandoor is unavailable, preheat a conventional oven with a baking stone or sheet to its highest setting, usually around 500°F (260°C).

6. 6

   Carefully skewer the marinated mahimahi fillets and gently lower them into the hot tandoor, cooking for 5-7 minutes until flaky and lightly charred, or bake them on a baking sheet in a hot conventional oven for 8-10 minutes.

7. 7

   Serve the tandoor-baked mahimahi fillets immediately with a generous topping of the fresh pineapple salsa.