| 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 |
T |
Rice vinegar |
| 1 |
T |
Brown sugar |
| 1 |
t |
Jalapeno chili, minced |
| 3/4 |
t |
Garlic, minced |
| 6 |
|
Mahimahi fillets, 6-ounces |
|
|
each skinless |
| 1/3 |
c |
Coriander seeds, crushed |
| 2 |
T |
Vegetable oil |
| 1 1/2 |
T |
Vegetable oil, 12 oz |
| 4 |
oz |
Green beans, about 1 1/4 |
|
|
cups cut into 2 " |
|
|
pieces |
| 4 |
|
Carrots, peeled cut into |
|
|
matchstick size pieces |
| 1 |
|
Red bell pepper, cut into |
|
|
matchstick size strips |
INSTRUCTIONS
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 [email protected] 4/98 Recipe by:
Bistro 1401 - Plano, Texas Posted to MC-Recipe Digest by Carriej999
<[email protected]> on Apr 3, 1998
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