THAI MAHI MAHI

I found a similar recipe at epicurious.com and as always, adapted it to what I had/liked and it turned out really good!!! With the low fat coconut milk, this dish is pretty healthy!

1 tablespoon olive oil
4 teaspoons fresh grated ginger
2 clover garlic, minced
14.5 ounce can unsweetened, low fat coconut milk
2 tablespoons fresh lime juice
2 teaspoons soy sauce
2 - 6.5 ounce cans of clams in juice
1 jalapeno, seeded and chopped
1/2 poblano pepper, seeded and chopped
1-2 teaspoons red pepper flakes (to your taste)
Salt and pepper to taste
4 tablespoons chopped cilantro
4 tablespoons chopped green onion ( or 2 tablespoons minced onion)
2- 6 ounce mahi mahi fillets

Prepare barbecue to medium high heat. In a medium sauce pan, combine olive oil, garlic and ginger. Cook over medium heat until aromatic. Add next 3 ingredients. Separate clams from juice and add juice to skillet, reserve clam for later in recipe. Add jalepeno, poblano and red pepper flakes, depending on level of heat desired. Boil until sauce thickens slightly and is reduced to 3/4 cup. Remove from heat. Season sauce with salt and pepper.

Dip fish in sauce, covering both sides with sauce. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. When fish almost cooked, add clams to sauce and bring to boil over medium heat. Then remove from heat. DO NOT overcook. Divide fish among 4 plates; top with clam sauce. Sprinkle with cilantro and green onions.

Serve with basmati rice and/or green beans.