Grilled Mahimahi With Tamarind Glaze

• 2-3 mahimahi fillets (~6oz each)
• 1 can tamarind nectar (e.g., from Latin food market)
• 1 tablespoon fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons Asian fish sauce
• 2 Tbsp. dark brown sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt

1. Pour tamarind nectar into a glass and skim clear fluid from top as pulp settles.
2. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.
3. Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down ~4m. Turn fish and grill until just cooked through, ~6m. Brush glaze all over fish and grill 1 more minute.
4. Serve with remaining sauce.