Makes 4 servings in under 30 minutes.


  • 1 c. unsweetened coconut milk
  • 1 8-ounce bottle clam juice
  • 2 T. fresh lime juice
  • 4 t. minced and peeled, fresh ginger
  • 2 garlic cloves, pressed
  • 1 t. fish sauce (Three Crabs brand if you can find it, otherwise Golden Boy is a good second choice for brands)
  • 1 to 2 t. minced seeded serrano chile
  • 4 T. chopped fresh cilantro, divided
  • 4 T. minced green onions, divided
  • 4 6-ounce mahi-mahi fillets


Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4
cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper.
Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top
with fish. Sprinkle with remaining cilantro and green onions.