Grilled Senegalese Fish with Spicy Tamarind Glaze

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh fish grilled over high heat and brushed with a tangy, spicy tamarind and chili glaze inspired by Senegal’s coastal flavors. This Ethiopian-inspired seafood recipe, ready in about 30 minutes, pairs tamarind paste, honey, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

2, cleaned and scaled (about 1.5 lbs each) whole white fish (such as snapper or tilapia)
3 tbsp tamarind paste
2 tbsp honey
1 tsp red chili flakes
3, minced garlic cloves
1 tbsp, grated fresh ginger
3 tbsp vegetable oil
2 tbsp lemon juice
1.5 tsp salt
1 tsp black pepper
1/4 cup, chopped for garnish fresh cilantro

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 1 tsp red chili flakes, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 3 tbsp vegetable oil, 2 tbsp lemon juice, 1.5 tsp salt, and 1 tsp black pepper to create the glaze.
Step 2: Pat dry 2 whole white fish (about 1.5 lbs each) and score the skin 3 times on each side with a sharp knife. Brush generously with half of the tamarind glaze, reserving the rest for basting.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Place the fish on the grill and cook for 6-7 minutes per side, brushing every 3 minutes with the remaining glaze, until the fish flakes easily with a fork and has charred grill marks.
Step 4: Remove fish from grill and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed vegetables or rice.