Grilled mahi mahi with green chile-coconut milk broth

Big Bad Dad recently went fishing in Mexico and brought back pounds and pounds of Dorado (aka Mahi Mahi). However, we still had two large packages of fish from last year and were tired of cooking it the way I always do:

Put fish in pan, cover with salsa or canned tomatoes and chilis and frozen corn. Cook at 325 degrees until done. Serve with corn tortillas, salsa, cheese, guacamole, refried beans, etc. like fish tacos or make a Wahoo's style "fish bowl" with black beans, rice, cilantro and salsa.

So I went to the Food Network website and found Grilled Mahi Mahi with Green Chile-Coconut Milk from Bobby Flay. Bobby Flay's o.k., though I think he puts too much hot spices on his foods. (I'm not a big fan of spiciness and prefer my food on the bland side.)

This recipe didn't have too much heat flavor-wise, and was very easy to make. And believe it or not, the Green Chile-Coconut Milk Broth, plenty of which was left over once we finished the fish, made an excellent, refreshing cold soup!

Grilled Mahi Mahi with Green Chile-Coconut Milk Broth
Recipe Copyright 1999 by Bobby Flay. All rights reserved.

Show: Hot Off the Grill with Bobby Flay
Episode: Grilled Mahi Mahi with Green Chile-Coconut Milk

Green Chile-Coconut Milk Broth
2 tablespoons olive oil
1 large red onion, coarsely chopped
6 cloves garlic, 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 (I couldn't find this, so I substituted a canned, mild roasted pepper)
1 serrano pepper, coarsely chopped
1/2 cup packed spinach leaves
1/2 cup water
1 tablespoon honey
Salt and freshly ground pepper

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. 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.
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.

Grilled Mahi Mahi
Olive oil
Salt and freshly ground pepper
8 mahi mahi fillets, 5 to 6 ounces each

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. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro. (Oops, I forgot the cilantro. No big whoop.)

Like this post? Subscribe to my RSS feed.