Grilled Mahi-Mahi with Thai Coconut Sauce

Bon Appétit | July 2010

by The Bon Appétit Test Kitchen

Serve this with jasmine or basmati rice on the side. Yield: Makes 4 servings Active Time: 35 minutes Total Time: 35 minutes 1 cup unsweetened coconut milk 1 8-ounce bottle clam juice 2 tablespoons fresh lime juice 4 teaspoons minced peeled fresh ginger 2 garlic cloves, pressed 1 teaspoon fish sauce (such as nam pla or nuoc nam) 1 to 2 teaspoons minced seeded serrano chile 4 tablespoons chopped fresh cilantro, divided 4 tablespoons minced green onions, divided 4 6-ounce mahi-mahi fillets Prepare barbecue (medium-high heat). 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. Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions. Per serving: 219 calories, 4 g fat, 0.4 g fiber Nutritional analysis provided by Bon Appétit

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