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Mahi Mahi w/ Green Chile-Coconut Broth

August 14, 2011 16 comments Article Main Course, Recipes, Seafood

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

5 from 2 votes
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Servings 4

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.

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16 comments

  • Curt August 14, 2011 at 11:34 am

    Wow, coconut broth huh? I’ll bet that’s delicious.

    Probably better than the salmon I just smoked in maple syrup. I love coconut. I’ll try this one out for sure!

  • Christine August 14, 2011 at 2:11 pm

    Wow! Looks good. Coconut broth sounds tasty!

  • Sarah August 14, 2011 at 5:37 pm

    This sounds wonderful! Thanks for sharing 🙂

  • Stephanie @ Eat. Drink. Love. August 14, 2011 at 6:03 pm

    This looks fantastic! I love mahi mahi and I love coconut.

  • Meredith @ food, shoes, and booze August 14, 2011 at 6:27 pm

    this looks amazing! i’m sure it was definitely worth sweating in the kitchen 🙂

  • Alyce August 15, 2011 at 6:19 am

    I love coconut milk. This sounds great.

  • Claire August 15, 2011 at 8:20 am

    Sounds great! I love curry, will def have to try this

  • whil August 15, 2011 at 3:22 pm

    looks really tasty – unusual wine and coconut

  • Lindsey@Lindselicious August 15, 2011 at 4:01 pm

    This sounds super yums! I love mahi mahi and the coconut chile broth I bet goes super well with it!

  • Kate@Diethood August 15, 2011 at 8:00 pm

    Ah this sounds fantabulous!! This sounds like a perfect addition to my own ‘must make more fish’ weekly menu.

  • Val August 16, 2011 at 1:31 am

    Great looking dish. Sometimes I just really don’t fancy curry too but I still crave certain Asian flavours.

  • Sandi August 16, 2011 at 10:07 am

    5 stars
    Haven’t heard of coconut broth, thanks for sharing!

  • Natasha August 17, 2011 at 6:16 am

    Fantastic presentation; looks delicious!

  • Mike from Madness August 19, 2011 at 9:19 am

    5 stars
    This recipe looks fantastic, one I’ll be trying soon. I love the addition of the roasted poblano peppers. They’re a great pairing with coconut. Thanks!

  • Alaiyo Kiasi August 19, 2011 at 9:27 am

    Hello Jenny,

    This dish looks so yummy and accessible as a recipe. I love that you included a print option for the recipe. That’s so convenient. Can’t wait to try this–I’ll let you know how it works out.

    Cheers,
    Alaiyo

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