| 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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