Seared Mahi-Mahi with Tamarind-Scotch Bonnet Glaze and Mango Hearts of Palm Slaw
Fresh Gulf mahi-mahi gets a fast, lacquered sear in a sticky tamarind and scotch bonnet glaze that hits sweet, sour, and fiery all at once. A cool slaw of Florida mango and hearts of palm pulls the heat back into balance. This is the kind of plate that makes a Tuesday feel like something worth sitting down for.
Glazed and golden mahi over mango hearts of palm slaw, ready in under 30 minutes.
Mahi-mahi is one of those fish that feels like it was built for Florida summers. It comes out of the Gulf and the Atlantic both, it is firm enough to take a hard sear, and it soaks up bold flavors without disappearing behind them. This glaze leans into that strength hard.
Tamarind and scotch bonnet are a classic Caribbean pairing, and they show up constantly in the cooking happening across South Florida right now, from food trucks in Miami to home kitchens all through Lee County. The mango and hearts of palm slaw keeps it grounded and local, two ingredients that grow close to home and taste like July when they are at their best. You can read how we raise them here.
Ingredients
Method
- 1
Make the glaze: stir together the tamarind concentrate, minced scotch bonnet, honey, and a pinch of salt in a small bowl until smooth. Taste it and respect it. Set aside.
- 2
Make the slaw: toss the julienned mango and hearts of palm coins with the lime juice and a pinch of salt in a medium bowl. Let it sit while you cook the fish so the flavors can settle into each other.
- 3
Pat the mahi portions completely dry with paper towels and season both sides generously with salt and black pepper. Dry fish equals a good sear, and a good sear is the whole game here.
- 4
Heat a cast-iron or heavy stainless skillet over medium-high heat until it is genuinely hot, about 2 minutes. Add a thin film of neutral oil, then lay the fillets in without crowding. Sear undisturbed for 3 to 4 minutes until a deep golden crust forms on the bottom.
- 5
Flip the fillets, spoon half the tamarind glaze over the top of each piece, and cook 2 to 3 minutes more until the fish is just cooked through and the glaze is bubbling and sticky. Spoon the remaining glaze over the top and pull the pan off the heat.
- 6
Pile the mango and hearts of palm slaw onto a platter or divide among plates. Lay the glazed mahi on top and serve immediately with lime wedges alongside.
Notes from our kitchen
- Scotch bonnets vary a lot in heat. Start with half the pepper, taste the glaze, and add more if you want it hotter. You can always go up, not down.
- Mahi dries out fast if overcooked. Pull it from the pan the moment the flesh turns opaque all the way through at the thickest part. A little translucency right at the center is fine when you flip it since residual heat finishes the job.
- Tamarind concentrate from a jar works great here. If you only have tamarind paste blocks, dissolve about a tablespoon of paste in two tablespoons of warm water and strain out the seeds before using.
Common questions
Can I use a different fish?
Gulf grouper or snapper both work well with this glaze. Keep the portions about an inch thick for the timing to hold. Thinner fillets will cook faster, so watch them closely after the flip.
Where do I find tamarind concentrate in Southwest Florida?
Any Latin grocery or international aisle at a larger supermarket will carry it, usually near the hot sauces or in the Latin foods section. Publix often stocks it too. It keeps in the fridge for months once opened.
Can I make this less spicy for kids?
Leave out the scotch bonnet entirely and add a pinch of smoked paprika and a squeeze of orange juice instead. The sweet-sour character of the glaze still comes through without the fire.