Coconut-Poached Mahi Mahi

Okay.  I'm not letting you slide on this one.  Here is the recipe. It is so delicious. You'll regret not setting this dish on the dinner table.

I was scared at first, (not a big fish fan) but it tasted like CHICKEN! (coconut-poached chicken, that is)

START TO FINISH 20 minutes

1 small lime
1 15-oz. can light coconut milk
1 Thai green chile, thinly sliced
1 Tbsp. sugar
1 lb. skinless, boneless mahi mahi or other firm whitefish fillets
1 tsp. salt
1 small head bok choy, torn (about 3 cups)
   Crystallized ginger, green chiles (optional)

1. Finely shred peel from lime, then juice the lime.  Set aside peel. In a large saucepan over medium heat combine lime juice, coconut milk, green chile, and sugar.
2. Cut fish in 8 portions; rinse and pat dry with paper towels. Rub salt onto fish portions, then place in coconut milk mixture. Cook fish, covered, for 5 minutes. Uncover; gently stir in bok choy. Cook for 3 to 5 minutes more or until fish flakes easily when tested with a fork. Ladle fish with cooking liquid into bowls.  Top with lime peel and, if desired, ginger and green chiles. Makes 4 servings.

EACH SERVING 189 cal, 7 g fat, 83 mg chol, 744 mg sodium, 10 g carb, 1 g fiber, 22 g pro.

So easy... so yummy... we're definitely making this one again.

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