Grilled Mahi-Mahi with Thai Coconut Sauce

Grilled Mahi-mahi With Thai Coconut Sauce

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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
  • 2
    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

How to Make Grilled Mahi-Mahi with Thai Coconut Sauce


  1. Prepare barbecue (medium-high heat).
  2. 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.
  3. Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper.
  4. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish.
  5. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.

Printable Recipe Card

About Grilled Mahi-Mahi with Thai Coconut Sauce

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

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