Found these two recipes in a magazine on the stands today. Recipe called for halibut or grouper but hey JEEZIS…expensive. I got some straight up cod fillets instead…which worked and didn’t work. More on that later.

The marinade is a mix of garlic, chopped cilantro, lime juice, salt, and a pinch of hot pepper flakes. Fifteen minutes later the fish is ready to be grilled in my cast iron grill pan.

While the fish grills, the coconut broth is prepared. Shallot and ginger is sautéed with a bit of lemon zest, then the coconut milk, a bit of lime juice, sugar, and chicken broth. While the broth rests and simmers, I turn back to the fish.

It’s not holding together, and is falling apart into smaller pieces. Regardless, as the fish is to be put into the broth, whether in pieces or one big chunk, it really doesn’t matter. It looks pretty good.

A final garnish of torn basil and thinly sliced red bell and it’s done.

The broth is absolutely wonderful with a great blend of sweet and sour and savory–absolutely wonderful flavors. Good flavor all around, and versatile enough for other proteins like chicken or shrimp.

The Thai Mango Salad didn’t prove a hit with my wife–the mango, as called for in the recipe, wasn’t totally ripe and just a bit sour. The dressing is lime juice, a bit of soy sauce, and some brown sugar. A sprinkling of cilantro and served at room temperature. She found it too sour though I thought it was a nice little dish.