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Receta Grilled Mahi Mahi With Green Chile Coconut Milk Broth

by Global Cookbook

Ingredientes

2 Tbsp. extra virgin olive oil 1 lrg red onion coarsely minced 6 x garlic cloves coarsely minced 2 Tbsp. coarsely-minced fresh ginger 2 c. dry white wine 1 c. fresh or possibly bottled clam juice 1 can unsweetened coconut lowfat milk

2 x poblano peppers roasted, and coarsely minced 1 x serrano pepper coarsely minced 1/2 c. spinach leaves - (packed) 1/2 c. water 1 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste 8 x mahi mahi fillets - (5 to 6 ounce ea) Charred Corn Polenta With Grilled Tomato Vinaigrette (see recipe)

Direcciones

1. Green Chile-Coconut Lowfat milk Broth: Preheat grill or possibly side burner. Heat oil in a large enamel-coated Dutch oven till almost smoking. Add in onions and cook till soft, about 4 to 5 min. Add in garlic and ginger and cook for 2 min.
2. Add in wine and reduce till almost dry. Add in clam juice, coconut lowfat milk, poblano and serrano and bring to a boil. Add in spinach leaves and cook for 1 to 2 min, till just wilted.
3. Transfer mix to a blender, add in water and blend till smooth. Return mix to the pot and bring to a boil. Add in honey and season with salt and pepper to taste.
4. Grilled Mahi Mahi: Preheat grill. Brush mahi with extra virgin olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 min on each side for medium doneness.
5. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with minced cilantro.
6. This recipe yields 8 servings.
7. Comments: Original title as listed is "Grilled Mahi Mahi With Green Chile-Coconut Lowfat milk Broth And Charred Corn Polenta."

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