Mahimahi with ginger-soy sauce and stir-fried vegetables

Yield: 6 Servings

Measure Ingredient
½ cup Soy sauce
¼ cup Fresh ginger; grated/peeled
¼ cup Fresh lime juice
¼ cup Fresh cilantro; chopped
¼ cup Water
4 \N Green onions; finely chopped
2 tablespoons Rice vinegar
1 tablespoon Brown sugar
1 teaspoon Jalapeno chili; minced
¾ teaspoon Garlic; minced
6 \N Mahimahi fillets; (6-ounces each), skinless
⅓ cup Coriander seeds; crushed
2 tablespoons Vegetable oil
1½ tablespoon Vegetable oil; (12 oz)
4 ounces Green beans; (about 1 1/4 cups), cut into 2 \" pieces
4 smalls Carrots; peeled, cut into matchstick size pieces
1 \N Red bell pepper; cut into matchstick size strips


For the mahimahi: Mix first 10 ingredients into medium bowl. Let stand 1 hour at room temperature.

Preheat oven to 400øF. Press each fillet into coriander seeds to coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over high heat. Add 3 fillets and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet. Repeat with 1 tablespoon oil and remaining 3 fillets. Spoon 1 tablespoon sauce over each fillet.

Bake until fish is just cooked through, about 8 minutes. Transfer fish to plates.

For the Stir-fried Vegetables: Heat oil in heavy large skilled over medium- high heat. Add vegetables and saute until crisp-tender, about 8 minutes.

Season to taste with salt and pepper.

Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.

Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Bistro 1401 - Plano, Texas Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998

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