Grilled Mahi Mahi With Green Chile-Coconut Milk Broth
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Red Onion (coarsely chopped)6 cloves
Garlic (coarsely chopped)2 tbsps
Ginger (coarsely chopped fresh)2 cups
White Wine (dry)1 can
Unsweetened Coconut Milk1 cup
Water1 tbsp
Honey1
SaltDirections:
1
Preheat grill or side burner
2
Heat oil in a large enamel-coated Dutch oven until almost smoking
3
Add onions and cook until soft, about 4 to 5 minutes
4
Add garlic and ginger and cook for 2 minutes
5
Add wine and reduce until almost dry
6
Add clam juice, coconut milk, poblano and serrano and bring to a boil
7
Add spinach leaves and cook for 1 to 2 minutes, until just wilted
8
Transfer mixture to a blender, add water and blend until smooth
9
Return mixture to the pot and bring to a boil
10
Add honey and season with salt and pepper to taste
11
Preheat grill
12
Brush mahi with olive oil on both sides and season with salt and pepper to taste
13
Grill for 3 to 4 minutes on each side for medium doneness
14
Place a fillet in a shallow bowl and ladle the sauce around
15
Garnish with chopped cilantro