Grilled Mahi Mahi with Green Chile-Coconut Milk Broth

Total Time:
1 hr 15 min
40 min
35 min

8 servings

  • 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
  • Grilled Mahi Mahi:
  • Olive oil
  • Salt and freshly ground pepper
  • 8 mahi mahi fillets, 5 to 6 ounces each
Green Chile-Coconut Milk Broth:
  • 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:
  • Preheat grill. Brush mahi with olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium doneness. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro.

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