Ingredients:
Yields: 4 servings – 8oz portions

• 2 lbs. Mahi-Mahi skinless and boneless or
  any Fish of your choice
• 3 tbsps. /43g. De La Grenade Herbal
  Seasoning
• Salt and pepper to season
• Garnish
• Chopped Cilantro

For the glaze:

• 1 cup /225g. De La Grenade Nutmeg Tamarind Sauce
• 1 tsp. /5g. De La Grenade Hot Pepper Sauce
• 1 tbsp. /15g. olive oil

Instructions:

1. Clean the fish fillets and season with De La Grenade Herbal Seasoning, salt and pepper and place aside.
2. While you’re preparing the glaze ingredients, preheat a grill pan on the stovetop.
3. In a bowl, combine De La Grenade Nutmeg Tamarind Sauce, De La Grenade Hot Pepper Sauce and olive oil. 
4. Brush some of the glaze onto both side of the fish fillets. Use no more than 1/3 of the glaze. 
5. Transfer the fillets to the heated grill-pan and cook for 3 minutes on one side until browned, then flip gently and cook for 2 minutes on the other side.
6. While the fish is grilling, warm the remaining glaze in a small saucepan over medium heat. Allow it to heat for 3 – 4 minutes. Remove from the heat and set aside to cool.
7. Spoon the glaze over the fish fillets and serve with rice or sweet mashed potatoes. Enjoy!