Mahi Mahi with a Thai Coconut Sauce
Serve this with basmati rice on the side.
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
1 teaspoon cumin
1 teaspoon ground coriander
1 to 2 teaspoons minced seeded serrano chile
4 tablespoons chopped fresh cilantro
4 tablespoons minced green onions
4 6-ounce mahi-mahi fillets
Prepare barbecue (medium-high heat). Combine first 8 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.