Follow these steps for perfect results
olive oil
red onion
coarsely chopped
garlic
coarsely chopped
fresh ginger
coarsely chopped
dry white wine
clam juice
unsweetened coconut milk
poblano peppers
roasted and coarsely chopped
serrano pepper
coarsely chopped
spinach leaves
packed
water
honey
salt
pepper
freshly ground
olive oil
salt
pepper
freshly ground
mahi mahi fillets
5 to 6 ounces each
Preheat grill or side burner.
Heat olive oil in a large enamel-coated Dutch oven until almost smoking.
Add chopped red onions and cook until soft, about 4-5 minutes.
Add chopped garlic and ginger and cook for 2 minutes.
Add white wine and reduce until almost dry.
Add clam juice, coconut milk, roasted and chopped poblano peppers, and chopped serrano pepper and bring to a boil.
Add spinach leaves and cook for 1-2 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.
Preheat grill.
Brush mahi mahi fillets with olive oil on both sides and season with salt and pepper to taste.
Grill the mahi mahi for 3-4 minutes on each side for medium doneness.
Place a grilled mahi mahi fillet in a shallow bowl.
Ladle the green chile-coconut milk sauce around the fish.
Garnish with chopped cilantro.
Expert advice for the best results
Adjust the amount of serrano pepper to control the spiciness.
Garnish with lime wedges for added zest.
Everything you need to know before you start
15 minutes
The broth can be made a day in advance.
Garnish with fresh cilantro and lime wedges.
Serve with steamed rice or quinoa.
Pairs well with the fish and coconut milk broth.
Discover the story behind this recipe
Mahi Mahi is a popular fish in Hawaiian cuisine.
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