Mahi Mahi w/ Green Chile-Coconut Broth
When I first heard green chile and coconut in the same recipe, I was immediately intrigued. I couldn’t decide if the combination would be delicious or disgusting. There was only one way to find out. While all of my roommates hung out in the basement eating take-out and some delicious Lemon-Artichoke Hummus to avoid the heat of cooking in our boiling house, I was sweating in the kitchen.
It wasn’t until I had already started cooking that I realized that curry is spicy and coconut goes great with that, which eased my nerves a bit. Man, am I happy that I gave this a chance. I love love love green chiles and this is just another delicious recipe to add to my green chile recipe index. The green chiles give the coconut milk a spicy kick, like curry would, but you don’t have to have that curry flavor. A lot of the time, I think of curry and am just not in the mood for that flavor, but now I can have a spicy coconut dish without having to use it! The creamy broth soaks into the fish so well too, giving it a rich and creamy flavor. Adding a bunch of spinach tops this recipe off and makes it even healthier!
Mahi Mahi w/ Green Chile-Coconut Broth
Ingredients
- 4 Mahi Mahi filets
- 1 tbsp olive oil
- 1/2 red onion chopped
- 4 cloves garlic chopped
- 1 cups white wine
- 1 1/2 cans coconut milk low-fat- even healthier!
- 1 poblano peppers roasted & chopped
- 1/4 cup chopped green chiles I used canned
- 4 1/2 cups spinach
- 1/4 cup water
- 1 tbsp honey
- salt and pepper to taste
Instructions
- Heat the grill to medium-high heat.
- Heat a medium pot over medium heat, add oil and sauté the onions until soft (about 5 minutes).
- Add the garlic, cook for an additional minute or two, then add the wine and let reduce until almost dry.
- Next, add the coconut milk, poblano and chiles. Bring the pot to a boil, then add 1/2 cup spinach and let cook until wilted (about 1-2 minutes).
- Pour the mixture into a blender, add the water and blend until a sauce forms (about 2-3 minutes).
- Place the fish on the grill and cook until finished (about 4 minutes per side) season to taste with salt and pepper.
- Pour sauce over a bed of remaining spinach with cooked fish.
