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Lucky Red Snapper in Coconut Broth

Makes 8 servings

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)

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.

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.

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.

Tip: If you can’t find red snapper, that’s okay. Any firm, dense fish fillet will work nicely. Try sea bass, rock cod, or rockfish.

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