Grilled Mahi Mahi in Thai Coconut Sauce
You can never have too many main course recipes, so give Grilled Mahi Mahi in Thai Coconut Sauce A mixture of coconut milk, lime juice, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert. From preparation to the plate, this recipe takes about 30 minutes. This recipe is typical of Asian cuisine.
Instructions
Heat a grill pan over medium heat.
Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil.
Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side.
Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.
Santa Margherita Pinot Grigio
A pale straw yellow. Clean, crisp fragrance with intense yet elegant hints of quince. Fresh, harmonious fruit set off by slight sweetness with a long finish full of delicate, tangy flavor.