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Lucky Red Snapper in Coconut Broth
Prep time: 20 minutes
Grilling time: 4 to 5 minutes
Broth
3 tablespoons peanut oil
1 cup finely diced carrots
1/4 cup finely chopped shallots
1 teaspoon freshly grated ginger
Finely grated zest of 1 lime
1 can (14 ounces) unsweetened coconut milk
1/2 cup water
3 tablespoons fresh lime juice
1 tablespoon granulated sugar
2 teaspoons minced or thinly sliced red Thai chile
1 teaspoon fish sauce
8 skinless red snapper fillets, 4 to 6 ounces each and about 1/2 inch thick
Peanut or canola oil
Kosher salt
Freshly ground black pepper
8 fresh sprigs of cilantro (optional, for garnish)
1. To make the broth, in a small saucepan over medium heat, warm the oil. Add the carrots, shallots, ginger, and lime zest. Mix well and cook until the carrots are softened, 3 to 5 minutes, stirring often. Add the remaining broth ingredients, mix well, and let simmer for 2 to 3 minutes.
2. Lightly brush each fish fillet on both sides with oil. Season evenly with salt and pepper. Grill each fillet over direct high heat (450°F to 550°F) until the fish just barely begins to flake when you poke it with the tip of a knife, 4 to 5 minutes, turning once with a spatula. Keep the lid closed as often as possible during grilling. Meanwhile warm the broth over medium heat.
3. To serve, spoon equal portions of the broth (about 1/3 cup) in 8 shallow bowls. Lay a fish fillet in the center of each bowl. If desired, garnish with cilantro. Serve warm.
Makes 8 servings
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