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CATEGORY CUISINE TAG YIELD
Grains, Vegetables 6 Servings

INGREDIENTS

1/2 c Soy sauce
1/4 c Fresh ginger; grated/peeled
1/4 c Fresh lime juice
1/4 c Fresh cilantro; chopped
1/4 c Water
4 Green onions; finely chopped
2 tb Rice vinegar
1 tb Brown sugar
1 ts Jalapeno chili; minced
3/4 ts Garlic; minced
6 Mahimahi fillets; (6-ounces each), skinless
1/3 c Coriander seeds; crushed
2 tb Vegetable oil
1 1/2 tb Vegetable oil; (12 oz)
4 oz Green beans; (about 1 1/4 cups), cut into 2 " pieces
4 sm Carrots; peeled, cut into matchstick size pieces
1 Red bell pepper; cut into matchstick size strips

INSTRUCTIONS

STIR-FRIED VEGETABLES
For the mahimahi: Mix first 10 ingredients into medium bowl. Let stand 1
hour at room temperature.
Preheat oven to 400°F. 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@AOL.com 4/98
Recipe by: Bistro 1401 - Plano, Texas
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998

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