Ingredients
Green Chile-Coconut Milk Broth:
- 2 tablespoons olive oil
- 1 large red onion, coarsely chopped
- 6 cloves garlic, coarsely chopped
- 2 tablespoons coarsely chopped fresh ginger
- 2 cups dry white wine
- 1 cup fresh or bottled clam juice
- 1 can unsweetened coconut milk
- 2 poblano peppers, roasted and coarsely chopped
- 1 serrano pepper, coarsely chopped
- 1/2 cup packed spinach leaves
- 1/2 cup water
- 1 tablespoon honey
- Salt and freshly ground pepper
Directions
Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes. Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.
Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.
Grilled Mahi Mahi:
- Olive oil
- Salt and freshly ground pepper
- 8 mahi mahi fillets, 5 to 6 ounces each
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By tadefamily_12266422
Calabasas, 43
on September 07, 2012
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This dish is excellent! I think you could use shrimp or chicken with this sauce as it seems very versatile. I subbed the peppers listed in the recipe for jalapenos and a anaheim, because that's all I had. We didn't puree the sauce and it still was delicious. Loved it!
By sweetascndi128_...
Birmingham, 39
on January 19, 2012
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This was an amazing dish!! I made a few changes and it turned out great. We like spicy thai dishes, so we added 1 habanero, extra serrano pepper, and a red chile pepper. We also added a little fresh cilantro, basil, lime zest and oyster or shitake mushrooms before adding the broth and coconut milk. Once it is pureed the mushrooms really give it a nice smokey flavor. For the fish we rubbed it down with the olive oil, salt and added green curry paste. We served it with jasmine rice cooked with ginger, basil and lime zest and green onions. It was out of this world!! Definitely going down in the book of all time best meals.
By diane4zs_1747367
Cape Coral, FL
on February 12, 2011
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This was so good! Everyone loved it. I used snapper since it looked really good at the farmer's market. Makes a ton of sauce though. Probably have enough sauce to make 2-3 more dinners. going to try & see how it freezes. I didn't reduce the wine as much as the recipe advised since I read the other reviews and it was the perfect consistency. Yum!
Wanted to add that the sauce freezes wonderfully! I chopped off a hunk, let it defrost and after I seared 1 side of the mahi I added the sauce & popped it in the oven for a few more minutes. Delicious! And I still have enough sauce for another 2 meals (feeding 2 adults which I am very very happy about!
I made this both nights with Aaron McCargo's toasted jasmine rice with grilled green onions, delicious!
Read all 8 reviews