Grilled Mahi-Mahi with Thai Coconut Sauce

[Bernadette]

Grilled Mahi-Mahi with Thai Coconut Sauce

Ingredients:
1 cup unsweetened coconut milk
1 8-ounce bottle clam juice
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
4 tablespoons chopped fresh cilantro, divided
4 tablespoons minced green onions, divided
4 6-ounce mahi-mahi fillets

Prepare barbecue (medium-high heat). Combine first 5 ingredients in medium skillet. Bboil 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.