- 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
- 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.