Grilled Hawaiian Fish in Basil-Coconut Curry Sauce

Ingredients

• 1-1/2 to 2 pounds Hawaiian fish, cut into 6 equal pieces, grilled.
• Fresh basil sprigs
• Salt

Basil-coconut curry sauce.

• In a 1-1/2- to 2-quart pan on high heat, bring to a boil:
• 1/2 cup dry white wine
• 1-1/2 tablespoons minced fresh ginger
• 2 teaspoons grated lemon peel
• 2 teaspoons red curry paste.
• Simmer, covered, for 15 minutes.

Prepare

In a blender, whirl mixture with 2 teaspoons cornstarch and 1 cup canned coconut milk until smooth. Return to pan, stir sauce over high heat until boiling. Stir in 1/4 cup fine shreds fresh basil leaves. Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.

Serves 6.—Chef Jean-Marie Josselin, A Pacific Café.  Copyright 1992 Sunset Publishing Corp.