Tamarind-Chile Grilled White Fish

Firm white fish, marinated in tamarind, chile, and coconut milk, grills until the edges char and the flesh stays moist. It calls back to Coconut Milk on Reef Coals, where Amina grated coconut as Kilwa’s nets brought reef fish to the coral-wood fire.

Serves 4

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Ingredients

• 4 (6-oz) fillets firm white fish fillets
• 3 tbsp tamarind paste
• 1/2 cup coconut milk
• 2 tsp grated fresh ginger
• 1 tsp ground cumin
• 1, minced short hot chile
• 1 lime
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. 1Whisk together tamarind paste, coconut milk, grated ginger, cumin, minced chile, juice of half the lime, salt, and oil to make a marinade.
2. 2Coat the fish fillets in the marinade and let sit 10 minutes at room temperature.
3. 3Preheat broiler or prepare a hot grill to high heat.
4. 4Remove fish from marinade, brush with remaining oil, and grill or broil 4-5 minutes per side until nicely charred and just cooked through.
5. 5Warm the leftover marinade with the remaining coconut milk for 2 minutes to create a sauce and spoon over the grilled fish before serving.