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.