Grilled Mahi-Mahi with Thai Coconut Sauce |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve this with jasmine or basmati rice on the side. 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 |
Directions:
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.
2. 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.
3. Per serving: 219 calories, 4 g fat, 0.4 g fiber Nutritional analysis provided by Bon Appétit
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