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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