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1 cup cilantro leaves and stems, packed
3 garlic cloves
Juice of 1/2 lime
Pinch salt and red pepper flakes
2 Tbsp. olive oil
4 fillets fresh grouper or halibut (4-6 oz each)
1/4 cup shallots, minced
3 Tbsp. fresh ginger, minced
Minced zest of 1 lemon
1 Tbsp. vegetable oil
1 can coconut milk (13.5 oz)
1/3 cup chicken broth
2 Tbsp. sugar
1 Tbsp. fish sauce
Juice 1 lime
1 Serrano or Thai chile, finely sliced
1/2 cup red bell pepper, seeded, cored and diced
Torn fresh mint leaves
Coat the grill and heat to medium-high.
Mince cilantro and garlic with juice of 1/2 a lime, salt and pepper flakes in a food processor. Drizzle in oil and transfer mixture to a shallow bowl, add fish and marinate 15 minutes.
Saute shallots, ginger and lemon zest in oil in a saucepan over medium-low heat until soft, 3-4 minutes. Add coconut milk, broth, sugar, fish sauce and juice of 1 lime, simmer for 2 minutes. Stir in chile, reduce heat to low and keep warm.
Remove fish from marinade. Grill fish, covered for 5 minutes. Turn fillets over, cover and cook 5-7 minutes more or until firm.
To serve divide broth among bowls, add fish and garnish with bell pepper and mint.
Serves 4
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