Categories: fish and seafood

Ingredients

• 1 cup coconut milk
• 2 Tbsp. apricot preserves
• 1/2 tsp. minced ginger
• 1 tsp. minced garlic
• 1 to 2 Tbsp. Sambal Celek or other hot chile paste
• 1 tsp. fish sauce
• Splash soy sauce
• 1 to 2 Tbsp. all-purpose flour
• Ground black pepper
• 4 mahi-mahi filets
• olive oil
• fresh cilantro OR green onion, minced

Directions

1. In a small saucepan, whisk together the coconut milk, preserves, ginger, garlic, sambal celek, fish sauce and soy sauce. Bring mixture to a boil, reduce heat and simmer vigorously until mixture has thickened and reduced slightly.
2. In a shallow dish, combine the flour and a generous grind of black pepper. Lightly coat fish in flour mixture.
3. In a cast- iron skillet or griddle, heat enough olive oil to coat over medium-high heat. Add fish and cook until seared on one side. about 4 minute, turn and cook on second side until fish flakes easily with a fork, 3 to 4 minutes more.
4. Serve fish with sauce and cilantro.

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