COCONUT-POACHED MAHI MAHI

Coconut-Poached Mahi Mahi image

Provided by Vickie Parks @Northwestgal

Categories Fish

Number Of Ingredients 9

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1 small lime
15 ounce(s) can light coconut milk
1 large thai green chili pepper, thinly sliced
1 tablespoon(s) granulated sugar
1 pound(s) skinless boneless mahi mahi (or other firm white fish fillet)
1 teaspoon(s) salt
1 small head bok choy, torn (about 3 cups)
- crystallized ginger, for garnish (optional)
- green chili, quartered lengthwise, for garnish (optional)

Steps:

Finely shred the peel from the lime, then juice the lime. Set aside the lime peel.
In a large saucepan over medium heat, combine the lime juice, coconut milk, thai chili, and sugar.
Cut fish into 8 portions; rinse and pat dry with paper towels. Rub salt on fish portions, then place fish pieces in coconut milk mixture in saucepan. Cook fish, covered, for 5 minutes. Uncover; gently stir in bok choy, and cook 3 to 5 minutes or until fish flakes easily when tested with a fork.
Ladle fish with cooking liquid into individual serving bowls. Top with lime peel and, if desired, ginger and green chili garnish.