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
• 1 teaspoon fish sauce (such as nam pla or nuoc nam)
• 1 to 2 teaspoons minced seeded serrano chile
• 4 tablespoons chopped fresh cilantro, divided
• 4 tablespoons minced green onions, divided
• 4 6-ounce mahi-mahi fillets

Instructions

1. Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil 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.
2. 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.