grilled mahi-mahi with thai coconut sauce
Serve this with jasmine or basmati rice on the sides. From Bon Appetit, July 2010.
No Image
prep time
15 Min
cook time
20 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1 cup unsweetened coconut milk
- 8 ounces 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 teaspoon minced seeded serrano chile (1-2)
- 4 tablespoons chopped fresh cilantro, divided
- 4 tablespoons minced green onions, divided
- 4 6-oz - mahi mahi fillets
How To Make grilled mahi-mahi with thai coconut sauce
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Step 1Prepare barbecue (medium-high heat).
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Step 2Combine 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.
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Step 3Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper.
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Step 4Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish.
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Step 5Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.
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