GRILLED MAHI-MAHI WITH THAI COCONUT SAUCE
Serve this with jasmine or basmati rice on the sides. From Bon Appetit, July 2010.
Provided by Vicki Butts (lazyme)
Categories Fish
Time 35m
Number Of Ingredients 10
Steps:
- 1. Prepare barbecue (medium-high heat).
- 2. Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper.
- 3. Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper.
- 4. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish.
- 5. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.
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