Ingredients:
1 cup fresh basil leaves, divided
2 (14 ounce) cans coconut milk
4 Tablespoons Thai Kitchen green curry paste
2 Tablespoons fish sauce
2 Tablespoons agave or pure maple syrup
4 (1 inch thick – 6 ounce) Mahi Mahi fillets
2 large red bell peppers, seeded, cut into rings
Lime wedges (optional)
Directions:
Heat grill to high.
Puree 2/3 cup basil leaves, 1 can coconut milk and curry paste in a blender. Cook mixture in a saucepan over medium-high heat, stirring occasionally, until bubbly 2 to 3 minutes. Add remaining coconut milk, ½ cup water, fish sauce and agave. Cook sauce at a low boil until thickened, about 10 minutes.
Coat fish with 3 to 4 Tablespoons sauce. Coat peppers with about 2 Tablespoons sauce.
Oil the grill. Grill peppers, covered, turning once, until browned, 4 to 5 minutes. Transfer to a plate. Grill fish, covered, turning once until just cooked through, about 3 to 5 minutes. With a wide spatula, carefully transfer to another plate.
To serve, spoon sauce over fish, top with peppers, and sprinkle with basil. Serve with lime wedges and more sauce.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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