Grilled Mahi Mahi with Green Chile-Coconut Milk Broth

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


  1. 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.
  2. 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:

  1. 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.