Grilled Cilantro Fish in Coconut Broth Recipe

Coat grill with nonstick spray; preheat to medium-high. Mince cilantro and garlic with 1 tablespoon lime juice, salt and pepper flakes in a food processor. Drizzle in olive oil and transfer mixture to a shallow bowl. Add fish and marinate for 15 mintues. Saute shallots, gingerroot and zest in vegetable oil in a saucepan over medium-low heat until soft, 3-4 minutes. Add coconut milk, broth, sugar, fish sauce and remaining 2 tablespoons lime juice. Simmer broth for 2 minutes. Stir in chile pepper. Reduce heat to low, and keep broth warm. Remove fish from marinade, discarding remaining marinade. Grill fish over direct heat, covered, for 5 minutes. Turn fillets over; cover, and cook until firm, 5-7 minutes more. To serve, divide broth between two bowls, add fish, and garnish with sweet pepper and mint leaves. Yield: serves 2 Notes: Serving Ideas : Serve with Thai Mango Salad.

NOTES : Marinate fish in a shallow bowl, turning fillets often to coat all sides.

Avoid browning the shallots, gingerroot and lemon zest, as it will affect the final color of the broth.

Fish can be prepared on an indoor stovetop grill pan.