Ingredients Jump to Instructions ↓

  1. Fish:

  2. 1/2 cup packed fresh cilantro leaves and stems

  3. 1 garlic clove

  4. 1 tablespoon lime juice -- divided

  5. pinch salt

  6. pinch red pepper flakes

  7. 1 tablespoon olive oil

  8. 2 (4 to 6 ounce) fresh halibut or grouper fillets

  9. Broth:

  10. 2 tablespoons minced shallots

  11. 2 tablespoons minced gingerroot

  12. Minced zest of 1/2 lemon

  13. 1 1/2 teaspoons vegetable oil

  14. 1 cup lite coconut milk

  15. 3 tablespoons low-sodium chicken broth

  16. 1 tablespoon sugar

  17. 1 teaspoon fish sauce

  18. 1 serrano or Thai chile pepper -- thinly sliced

  19. 1/4 cup diced sweet red peppers

  20. Torn fresh mint leaves

Instructions Jump to Ingredients ↑

  1. 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.

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

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

  4. Fish can be prepared on an indoor stovetop grill pan.


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