Mahimahi with Ginger-Soy Sauce and Stir-Fried Vegetables
|2 tbRice vinegar|
|1/3 cCoriander seeds; crushed|
|2 tbVegetable oil|
|1/4 cFresh cilantro; chopped|
|1 tbBrown sugar|
|6 6-ozMahimahi fillets|
|4 smCarrots; peeled, cut|
|1 1/2 tbVegetable oil; (12 oz)|
|1/4 cFresh lime juice|
|1 Red bell pepper; cut|
|4 Green onions; finely chopped|
|1 tsJalapeno chili; minced|
|4 ozGreen beans|
|1/4 cFresh ginger; grated/peeled|
|1/2 cSoy sauce|
|3/4 tsGarlic; minced|
Mahimahi with Ginger-Soy Sauce and Stir-Fried Vegetables Preparation
For the mahimahi: Mix first 10 ingredients into medium bowl. Let stand 1 hour at room temperature. Preheat oven to 400F. 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
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