Recipe: Grilled Mahi Mahi With Green Chile-Coconut Milk Broth [edit]

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Tags: Fish, Grilling, Nuts, Ocean, Seafood

Yield: 8 servings

2	tablespoons olive oil
1	lrg red onion coarsely chopped
6	garlic cloves coarsely chopped
2	tablespoons coarsely-chopped fresh ginger
2	cups dry white wine
1	cup fresh or bottled clam juice
1	can unsweetened coconut milk
2	poblano peppers roasted, and
	coarsely chopped
1	serrano pepper coarsely chopped
½	cup spinach leaves - (packed)
½	cup water
1	tablespoon honey
	Salt to taste
	Freshly-ground black pepper to taste
	Olive oil as needed
	Salt to taste
	Freshly-ground black pepper to taste
8	mahi mahi fillets - (5 to 6 oz ea)
	Charred Corn Polenta With
	Grilled Tomato Vinaigrette (see recipe)

Step 1	Green Chile-Coconut Milk Broth: Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes.
Step 2	Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.
Step 3	Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.
Step 4	Grilled Mahi Mahi: Preheat grill. Brush mahi with olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium doneness.
Step 5	Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro.
Step 6	This recipe yields 8 servings.
Step 7	Comments: Original title as listed is "Grilled Mahi Mahi With Green Chile-Coconut Milk Broth And Charred Corn Polenta."