Instructions: Green Chile-Coconut Milk Broth: Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes.

Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.

Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.

Grilled Mahi Mahi: Preheat grill. Brush mahi with olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium doneness.

Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro.

This recipe yields 8 servings.

Comments: Original title as listed is "Grilled Mahi Mahi With Green Chile-Coconut Milk Broth And Charred Corn Polenta."

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