If you like very spicy curry, increase the curry to two tablespoons. This is the amount I used and while it’s very flavorful, it is not for the spicy-adverse.

The coconut milk should be unsweetened and also regular coconut milk — not coconut water, powdered varieties, or the light version. The texture of the sauce just won’t be right with anything but the real deal.

Ingredients
1 large wild salmon filet, about 1lb. Sockeye works great for this.
1 tbsp green curry paste (Mae Ploy is my favorite)
3 tbsp fresh lime juice
1/2 cup chicken or vegetable broth
1 can coconut milk (usually 14oz)
1/4 tsp kosher salt
1/2 cup fresh cilantro, coarsely chopped
2-3 paper-thin slices of red onion

Method
Heat the curry paste over medium-low heat in a two-quart sauce pan for about 30 seconds. Add the lime juice. Stir to combine and then add the broth. Again, stir to combine and heat until it simmers. Next add the coconut milk and salt. Simmer until the sauce is reduced by half. This takes about 30 minutes.

While the sauce is reducing, grill the salmon over a medium flame. You can season with salt and pepper, but I find the sauce is enough flavor for me. Cook until the fish is just done and slightly flaky. Remove from grill and cut the fillet into single-serving pieces, about 3-4 oz each.

When the sauce has reduced and the salmon is just done, turn off the heat and add the cilantro. Mix to incorporate then spoon the sauce over the salmon. About 2-3 tablespoons per person is a good amount. Garnish with a few paper-thin slices of fresh red onion. Serve imediately.

Serves 3-4 people.

After several iterations, I like the below combination best. My kids scarf these up unlike any other fish dish I’ve served them.

In place of the ancho chili powder, you can substitute a mix of regular chili powder and cayenne in a 3:1 ratio. Or, if you don’t want it spicy, just use regular chili powder.

Ingredients

Marinade
12oz mahi mahi fillet
1 tbsp canola oil (you can skip this, but it helps keep fish from sticking to the grill)
Juice of one lemon
1/4 tsp ancho chili powder
1/2 tsp kosher salt

Sauce
2 tbsp canoloa mayonnaise
2 tbsp sour cream (I prefer low-fat here)
2 tbsp fresh lime juice
1/8 tsp ancho chili powder

Garnish
6-8 small yellow or white corn tortillas
1/4 cup fresh cilantro leaves, coarsely chopped
Fresh lime wedges
1/2 cup fresh green cabbage, finely shredded

Method
1-4 hours ahead, marinate the mahi mahi fillets in the lemon juice, salt, oil, and chili powder. A resealable zip-top bag works great.

Cook the fillets whole on a preheated grill at medium flame. Cook 6-8 minutes on each side, flipping once, until the fish is slightly flaky but not dry. Generally this takes 6-8 minutes per side, depending on how thick your fillets are. Adjust your time as appropriate. Cut the cooked fish into 1-inch slices and set aside.

Combine mayonnaise, sour cream, lime juice, and chili powder with a whisk. Set aside.

Heat canola oil in a skillet over medium flame. Well-seasoned cast iron works best, as stainless steel tends to stick and require more oil. Heat tortillas in canola oil for about 30 seconds on each side, or just until the tortilla forms air bubbles inside. Set aside on a paper towel to catch any oil.

Assemble tacos with about 2 tbsp fish, 1 tsp sauce, a pinch of cilantro and a pinch of cabbage. Garnish with fresh lime wedges.

Makes 6-8 small tacos.