Grilled Mahi Mahi with Thai Coconut Sauce

By sybrmom

Ingredients

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

Details

Servings 4

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.