Yield: 6 Servings
|½ cup||Soy sauce|
|¼ cup||Fresh ginger; grated/peeled|
|¼ cup||Fresh lime juice|
|¼ cup||Fresh cilantro; chopped|
|4||Green onions; finely chopped|
|2 tablespoons||Rice vinegar|
|1 tablespoon||Brown sugar|
|1 teaspoon||Jalapeno chili; minced|
|¾ teaspoon||Garlic; minced|
|6||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||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