Recipe - Mahimahi With Ginger-Soy Sauce And Stir-Fried Vegetables

One half cup Soy sauce
One fourth cup Fresh ginger; grated/peeled
One fourth cup Fresh lime juice
One fourth cup Fresh cilantro; chopped
One fourth cup Water
4 Green onions; finely chopped
2 tablespoon Rice vinegar
1 tablespoon Brown sugar
1 teaspoon Jalapeno chili; minced
Three fourths teaspoon Garlic; minced
6 Mahimahi fillets; (6ounces
each), skinless
1/3 cup Coriander seeds; crushed
2 tablespoon Vegetable oil

STIRFRIED VEGETABLES
1 One half tablespoon Vegetable oil; (12 oz)
4 ounce Green beans; (about 1 1/4
cups), cut into 2 " pieces
4 small Carrots; peeled, cut into
matchstick size pieces
1 Red bell pepper; cut into
matchstick size strips

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 Stirfried Vegetables: Heat oil in heavy large skilled over medium
high heat. Add vegetables and saute until crisptender, about 8 minutes.
Season to taste with salt and pepper.

Toss Stirfried 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998