| 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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