Grilled Mahi-mahi With Thai Coconut Sauce Recipe

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Grilled Mahi-Mahi with Thai Coconut Sauce

Vicki Butts (lazyme)


Serve this with jasmine or basmati rice on the sides.

From Bon Appetit, July 2010.

☆☆☆☆☆ 0 votes
15 Min
20 Min


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


1Prepare barbecue (medium-high heat).
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.
3Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper.
4Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish.
5Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Thai