mahi mahi with thai green curry sauce

Just made this Sunset magazine recipe, and it is TO-DIE-FOR! Not to mention so easy. This meal should be in a restaurant - it's elegant and super tasty. I used frozen Mahi Mahi from Trader Joe's (cheap! It was $5 for two huge fillets) - make sure you buy plain Mahi Mahi, not the kind that already comes marinated. Another note: below is actually a half recipe - the original calls for absolutely too much sauce, you will have gobs of leftovers. This should be enough sauce even for four fillets.

1/2 c. fresh basil leaves, divided
1 can coconut milk (I used light)
2 Tbsp. Thai green curry paste
1 Tbsp. Vietnamese or Thai fish sauce
1 Tbsp. sugar
2 Mahi Mahi fillets
1 large bell pepper, seeded, cut into rings
Cooked rice (I use jasmine)
Lime wedges

1. Heat grill to high.
2. Puree all but a few shreds of the basil leaves (left for garnishing later), 1/2 can of the coconut milk, and curry paste in the blender. Cook mixture in a saucepan over medium-high heat, stirring, until bubbly, 2-3 minutes. Add remaining coconut milk, 1/4 c. water, fish sauce, and sugar. Cook sauce at a low boil until thickened, 10 minutes.
3. Coat fish and peppers with with 3-4 Tbsp. sauce.
4. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill peppers, covered, turning once, until browned, 4-5 minutes. Transfer to a plate. Grill fish, covered, turning once, until just cooked through, 3-5 minutes (cook it until it is slightly underdone - overcooked fish is nasty!!). With a wide spatula, carefully transfer to another plate.
5. Spoon rice onto plates and top with fish. Spoon sauce over fish and rice. Thinly slice remaining basil and garnish. Serve with lime wedges and more sauce.