Grilled Senegalese-Spiced Fish with Tamarind Glaze
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 ready in about 55 minutes pairs olive oil, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Senegalese-Spiced Fish with Tamarind Glaze take to make?
Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Senegalese-Spiced Fish with Tamarind Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Grilled Senegalese-Spiced Fish with Tamarind Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Senegalese-Spiced Fish with Tamarind Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Senegalese-Spiced Fish with Tamarind Glaze?
African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
