Mahi-Mahi with Thai Coconut Sauce
1 1/2 cup coconut milk
1 (8 oz) bottle clam juice
juice of 1 lime
4 teaspoons fresh ginger, minced
2 garlic cloves, minced
1 teaspoon fish sauce
1 Serrano chili, minced
1/2 cup cilantro
3 tablespoons green onions, chopped
4 (6 oz) Mahi-Mahi fillets
Combine the coconut milk, clam juice, lime juice, ginger, garlic, and fish sauce in a medium skillet. Add the chili and boil until thickened and reduced to about 3/4 cup.
|Here's a tip: To mince the fresh ginger, freeze it until is is hard. |
Then use a small grater or zester to mince the ginger directly into your pot or skillet.
Remove the sauce from the heat and stir in 2 tablespoons of the cilantro and 1 tablespoon of the green onion. Add salt and pepper to taste.
Brush the fish fillets with some of the sauce and sprinkle with salt and pepper.
At this point you could grill the fish or sear it in a skillet. Cook the fish until it is opaque in the center (about 8 minutes per side). Brush on extra sauce during cooking as desired.
Heat the remaining sauce.
Serve fish with rice or quinoa and some red bell peppers. Spoon sauce over fish and sprinkle with extra cilantro and green onions. Garnish with a lime slice.