Name: Grilled Mahi Mahi with Green Chile-Coconut Milk Broth
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 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; 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.

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Grilled Mahi Mahi with Green Chile-Coconut Milk Broth

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