Grilled Mahi Mahi with Green Chile-Coconut Milk Broth

Bbdfishing_1Big Bad Dad recently went fishing in Mexico and brought back pounds and pounds of dolphin/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

From Hot Off the Grill with Bobby Flay, episode: Grilled Mahi Mahi with Green Chile-Coconut Milk

Green chile-coconut milk broth ingredients:

  • 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


  1. Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking.
  2. Add onions and cook until soft, about 4 to 5 minutes.
  3. Add garlic and ginger and cook for 2 minutes.
  4. Add wine and reduce until almost dry.
  5. Add clam juice, coconut milk, poblano and serrano and bring to a boil.
  6. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.
  7. Transfer mixture to a blender, add water and blend until smooth.
  8. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.

Grilled mahi mahi ingredients:

  • 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.

5 thoughts on “Grilled Mahi Mahi with Green Chile-Coconut Milk Broth

  1. Pingback: Master Your Metabolism with Jillian Michaels’ Spicy Mahi-Mahi and Mango Tacos | This Mama Cooks!

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