Grilled Senegalese-Spiced Fish with Tamarind Glaze

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 fillets marinated in bold Senegalese spices, char-grilled and brushed with a tangy tamarind glaze for a smoky-sour finish. This African-inspired seafood recipe, ready in about 55 minutes, pairs olive oil, garlic cloves, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 40 min Cook: 15 min Serves 4 African cuisine 280 cal/serving

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Ingredients

4 pieces (6 oz each) white fish fillets (such as tilapia or snapper)
4 tbsp olive oil
3, minced garlic cloves
2 tsp ground coriander
1 tsp ground paprika
1 tsp ground black pepper
1 tsp salt
2 tbsp fresh lemon juice
3 tbsp tamarind paste
1 tbsp honey
2 tbsp water
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: In a medium bowl, whisk together 4 tbsp olive oil, 3 minced garlic cloves, 2 tsp ground coriander, 1 tsp ground paprika, 1 tsp black pepper, 1 tsp salt, and 2 tbsp fresh lemon juice to create a marinade.
Step 2: Place 4 white fish fillets (6 oz each) in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 30 minutes.
Step 3: While the fish marinates, combine 3 tbsp tamarind paste, 1 tbsp honey, and 2 tbsp water in a small saucepan over medium-low heat. Stir frequently and cook for 5 minutes until the glaze thickens slightly.
Step 4: Preheat a grill or grill pan over medium-high heat. Oil the grates lightly.
Step 5: Remove fish from marinade and grill each fillet for 4-5 minutes per side, until opaque and flaky.
Step 6: During the last 2 minutes of grilling, brush the tamarind glaze generously over each fillet, allowing it to caramelize slightly.
Step 7: Remove fish from grill, garnish with 2 tbsp chopped fresh parsley, and serve immediately.