From: Executive chef Paul Drew, Phillips Seafood at the Pier Shops at Caesars, Atlantic City, NJ. Yield: 1 serving.
2 oz. Steve Phillips World Cuisine™ Thai Green Curry Sauce
6 oz. Phillips Peppercorn Mahi Mahi
4 grape tomatoes cut in half
2 oz. green bean batons, sautéed
as needed for garnish, cilantro
Coconut Jasmine Rice:
1 cup jasmine rice
1½ cups chicken stock
½ cup coconut milk
For jasmine rice: Combine chicken stock and coconut milk in a small pot and bring to a boil over medium heat. Reduce to low, add rice and cover. Cook approximately 15-18 minutes, or until water is absorbed.
Heat green curry sauce over medium heat, approximately 10 minutes, stirring occasionally.
Grill mahi mahi.
To serve: Place rice, mahi mahi and vegetables on plate and top with green curry sauce. Garnish with cilantro.
