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Ginger Connection
Healey
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Mahimahi with Ginger-Soy Sauce
and
Stir-fried Vegetables
Restaurant Bistro 1401, Plano TX
Bon Appetit April
1998
1/2 cup soy sauce
1/4 cup grated peeled fresh ginger
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup water
4 green onions, finely chopped
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 teaspoon minced jalapeño chili
3/4 teaspoon minced garlic
Six 6-ounce skinless mahimahi fillets
1/3 cup coriander seeds, crushed
2 tablespoons vegetable oil
Stir-fried Vegetables (recipe follows)
Mix first 10 ingredients in medium bowl. Let stand 1 hour at room
temperature.
Preheat oven to 400 degrees F. Press each fillet into coriander seeds to
coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in 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 remaining 3 fillets and 1 tablespoon oil. Spoon 1
tablespoon sauce over each fillet. Bake until just cooked through, about 5 minutes for
medium-rare. Transfer fish to plates.
Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide
vegetables among plates. Serve, passing remaining sauce separately. Makes 6 servings.
Stir-fried Vegetables
1 1/2 tablespoons vegetable oil
4 ounces green beans, cut into 2-inch pieces (about 1 1/4 cups)
4 small carrots, peeled, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
Heat oil in large skillet over medium-high heat. Add vegetables and
sauté until crisp-tender, about 8 minutes. Season to taste with salt and pepper.
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