Mahimahi with ginger-soy sauce and stir-fried vegetables
6 Servings
Ingredients
| Quantity | 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 | 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 | |
Directions
STIR-FRIED VEGETABLES
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