Grilled Mahi Mahi With Green Chile-Coconut Milk Broth
Author: 
Recipe Type: Entree
Serves: 8
 
Ingredients
Green Chile-Coconut Milk Broth
  • 2 tablespoons olive oil
  • 1 large red onion, coarsely chopped
  • 6 garlic cloves, 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, andcoarsely chopped
  • 1 serrano pepper, coarsely chopped
  • ½ cup spinach leaves, packed
  • ½ cup water
  • 1 tablespoon honey
  • Salt to taste
  • Freshly-ground black pepper to taste
Grilled Mahi Mahi
  • Olive oil as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 mahi mahi fillets - (5 to 6 oz ea)
  • === FOR SERVING ===
  • Charred Corn Polenta With Grilled Tomato Vinaigrette (Recipe)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro.
  6. This recipe yields 8 servings.
  7. Comments: Original title as listed is "Grilled Mahi Mahi With Green Chile-Coconut Milk Broth And Charred Corn Polenta."
Recipe by Embers and Flame at http://www.embersandflame.com/recipes/grilled-mahi-mahi-with-green-chile-coconut-milk-broth/