Recipes

Coat grill with nonstick spray; preheat 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 2 minutes. Stir in chile, reduce heat to low, and keep broth warm. Remove fish from marinade (discard remaining 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.Mince and Marinate: 1 cup fresh cilantro leaves and stems, packed 2 garlic cloves Juice of 1/2 a lime Pinch of salt and red pepper flakes 2 T. olive oil 4 fillets fresh grouper or halibut (4–6 oz. each) Saute and Simmer: 1/4 cup shallots, minced 3 T. fresh ginger, minced Minced zest of 1 lemon 1 T. vegetable oil 1 can coconut milk (13.5 oz.) 1/3 cup chicken broth 2 T. sugar 1 T. fish sauce Juice of 1 lime 1 serrano or Thai chile, thinly sliced 1/2 cup red bell peppers, diced Torn fresh mint leaves

4 Fillets, 11/2 Cups Broth Total Time: 40 Minutes