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Grilled Mahi Mahi With Green Chile Coconut Milk Broth
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 lrg red onion coarsely minced
- 6 x garlic cloves coarsely minced
- 2 Tbsp. coarsely-minced fresh ginger
- 2 c. dry white wine
- 1 c. fresh or possibly bottled clam juice
- 1 can unsweetened coconut lowfat milk
- 2 x poblano peppers roasted, and coarsely minced
- 1 x serrano pepper coarsely minced
- 1/2 c. spinach leaves - (packed)
- 1/2 c. water
- 1 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
- 8 x mahi mahi fillets - (5 to 6 ounce ea) Charred Corn Polenta With Grilled Tomato Vinaigrette (see recipe)
Directions
- Green Chile-Coconut Lowfat milk Broth: Preheat grill or possibly side burner. Heat oil in a large enamel-coated Dutch oven till almost smoking. Add in onions and cook till soft, about 4 to 5 min. Add in garlic and ginger and cook for 2 min.
- Add in wine and reduce till almost dry. Add in clam juice, coconut lowfat milk, poblano and serrano and bring to a boil. Add in spinach leaves and cook for 1 to 2 min, till just wilted.
- Transfer mix to a blender, add in water and blend till smooth. Return mix to the pot and bring to a boil. Add in honey and season with salt and pepper to taste.
- Grilled Mahi Mahi: Preheat grill. Brush mahi with extra virgin olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 min on each side for medium doneness.
- Place a fillet in a shallow bowl and ladle the sauce around. Garnish with minced cilantro.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Grilled Mahi Mahi With Green Chile-Coconut Lowfat milk Broth And Charred Corn Polenta."
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