Mahi Mahi w/ Green Chile-Coconut Broth
Serves: 4
  • 4 Mahi Mahi filets
  • 1 tbsp olive oil
  • ½ red onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 cups white wine
  • 1½ cans coconut milk (low-fat- even healthier!)
  • 1 poblano peppers (roasted & chopped)
  • ¼ cup chopped green chiles (I used canned)
  • 4½ cups spinach
  • ¼ cup water
  • 1 tbsp honey
  • salt and pepper (to taste)
  1. Heat the grill to medium-high heat.
  2. Heat a medium pot over medium heat, add oil and sauté the onions until soft (about 5 minutes).
  3. Add the garlic, cook for an additional minute or two, then add the wine and let reduce until almost dry.
  4. Next, add the coconut milk, poblano and chiles. Bring the pot to a boil, then add ½ cup spinach and let cook until wilted (about 1-2 minutes).
  5. Pour the mixture into a blender, add the water and blend until a sauce forms (about 2-3 minutes).
  6. Place the fish on the grill and cook until finished (about 4 minutes per side) season to taste with salt and pepper.
  7. Pour sauce over a bed of remaining spinach with cooked fish.
Recipe by Savour the Senses at