GRILLED MAHI-MAHI WITH THAI COCONUT SAUCE
Serve this with jasmine or basmati rice on the sides. From Bon Appetit, July 2010.
Provided by Vicki Butts (lazyme)
Categories Fish
Time 35m
Number Of Ingredients 10
Steps:
- 1. Prepare barbecue (medium-high heat).
- 2. Combine first 6 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.
- 3. Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper.
- 4. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish.
- 5. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.
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Ejaz Abbasi
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely fits the bill. The Thai coconut sauce is a nice change from the usual lemon-butter sauce.
Bulleye781
[email protected]This dish is a great way to use up leftover coconut milk. I always have a can or two in my pantry, and it's nice to have a recipe that I can use it in.
Ebony Hodges
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish. I served it with jasmine rice and a side of vegetables, and it was a perfect meal.
Favmamota Ojo
[email protected]This was my first time grilling mahi-mahi, and it turned out great! The fish was flaky and moist, and the sauce was delicious. I will definitely be making this again.
Min Khan
[email protected]I'm not a big fan of coconut, but I still enjoyed this dish. The sauce was light and creamy, and the fish was cooked to perfection. I would definitely make this again, but I might try a different sauce next time.
Gita Shrestha
[email protected]This dish was a bit too spicy for my liking, but I was able to tone it down by omitting the chili peppers. The sauce was still very flavorful, and the fish was cooked perfectly.
Mike Vzhari
[email protected]I followed the recipe exactly, but my sauce turned out grainy. I'm not sure what I did wrong. The flavor was still good, but the texture was a bit off.
Jenny Jones
[email protected]The grilled mahi-mahi was delicious, but I found the Thai coconut sauce to be a bit too sweet for my taste. I ended up adding some lime juice and Sriracha to balance out the flavors.
Retaj Tarek
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The sauce is so good that I've even used it as a marinade for other types of fish and chicken. It's definitely a recipe I'll keep coming back to.
Andleeb Tariq
[email protected]I love the combination of flavors in this dish. The sweetness of the coconut milk, the tanginess of the lime, and the spiciness of the chili peppers all come together perfectly. I also appreciate that the recipe is relatively easy to follow, even for
azizullah Kakar
[email protected]This grilled mahi-mahi with Thai coconut sauce was an absolute delight! The fish was cooked perfectly, flaky and moist, and the sauce was creamy, flavorful, and had just the right amount of spice. I served it with jasmine rice and a side of vegetable