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Total:
1 hr 15 min
Prep:
40 min
Cook:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Green Chile-Coconut Milk Broth:
Grilled Mahi Mahi:

Directions

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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