Grilled Mahi-Mahi with Thai Coconut Sauce

By mstel

Serve this with jasmine or basmati rice on the side.

Ingredients

• 1 cup unsweetened coconut milk
• 1 8-ounce bottle clam juice
• 2 TBSP fresh lime juice
• 4 tsp minced peeled fresh ginger
• 2 garlic cloves, pressed
• 1 tsp fish sauce (such as nam pla or nuoc nam)
• 1 to 2 tsp minced seeded serrano chile
• 4 TBSP chopped fresh cilantro, divided
• 4 TBSP minced green onions, divided
• 4 6-ounce mahi-mahi fillets

Details

Servings 4
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper.
Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.

INGREDIENT TIP
Fish sauce and unsweetened coconut milk are both available in the Asian foods section of most supermarkets. Any extra coconut milk can be used to cook rice to serve alongside