- Level: Easy
- Total: 1 hr 15 min
- Prep: 40 min
- Cook: 35 min
- Yield: 8 servings
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
Grilled Mahi Mahi:
Olive oil
Salt and freshly ground pepper
8 mahi mahi fillets, 5 to 6 ounces each
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:
- 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.
