Grilled Red Snapper with Mild Red Thai Curry Sauce

Amazing, Amazing, Amazing! I absolutely loved this sauce because it's so different from the norm. The recipe is originally for Mahimahi, but we have a ton of Red Snapper that we need to use up. As the recipe name implies, it is "mild." My dad was in town visiting when I made this, and he really doesn't like spicy foods. Next time I may add some red pepper just to give it a little kick since we like a little heat.


Ingredients:
3 Tablespoons peanut oil
1 clove garlic, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons curry powder
2 teaspoons Thai red curry paste
2 teaspoons paprika
3/4 teaspoon ground cumin
2 Tablespoons soy sauce
2 Tablespoons tomato puree
2 Tablespoons packed light brown sugar
14-ounce can unsweetened coconut milk
4 Red Snapper Fillets (8 ounces each)... or whatever fish you have available
Olive oil for grilling
Salt and Pepper

Directions:
Prepare grill. Measure all ingredients, and have them ready by the stove. In a large saucepan, heat olive oil over medium heat. Add garlic ginger, and cook 1 minute. Reduce heat to low, and add curry powder, curry paste, paprika, and cumin. Stir and cook 2 minutes. Raise the heat back to medium, and add soy sauce, tomato puree, brown sugar, and coconut milk, whisking well after each addition. When small bubbles form around the edge of the saucepan, simmer very gently for 10 minutes, whisking frequently. Do not allow it to boil. Brush the fish fillets with olive oil, sprinkle with salt and pepper, and grill until cooked through. Serve immediately with the sauce.

Source: At Blanchard's Table by Melinda and Robert Blanchard