I faced down one of my culinary fears this weekend: Grilled fish. I’ve thought about making grilled fish many times, but I always picture watching my dinner drop through the grate as the delicate little fillets flake and fall to bits. The recipe for Grilled Mahi-Mahi with Thai Coconut Sauce in this month’s Bon Appetit sounded so good, though, that I decided to take a risk. After visiting two grocery stores in my quest for mahi-mahi failed, I turned to tuna steaks. Which are imminently grillable, I learned. I overcooked them a bit, but they were still tasty, and the sauce was light, flavorful and a lovely shade of green.

So that was Saturday. The rest of the week isn’t going to be quite so daring, but I hope it’ll be delicious just the same!

Monday: Chicken sausages and mac & cheese.

Tuesday: Spaghetti.

Wednesday: Pork stir-fry.

Thursday: Poblano, Potato and Corn Gratin.

Friday: Pizza.

Grilled Tuna with Thai Coconut Sauce
Recipe adapted from Bon Appetit
1 cup unsweetened coconut milk
4 ounces bottled clam juice
4 ounces water
2 tablespoons fresh lime juice
4 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
1 teaspoon fish sauce
1 to 2 teaspoons minced seeded serrano chile
1 tablespoon chopped fresh cilantro, divided
1 tablespoon minced green onions, divided
4 6-ounce tuna steaks

Heat grill to medium-high. Combine first 7 ingredients — coconut milk through fish sauce — in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 1 tablespoon cilantro and 1 tablespoon green onions. Season sauce with salt and pepper.

Remove 1/4 cup sauce from saucepan and brush onto each piece of fish; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 6 minutes per side, depending on thickness of fish. Divide coconut sauce among four plates; top with fish.

*Bonus points to you if you know the title’s inspiration!