Recipe information
Yield
Makes 6 servings
Ingredients
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
6 6-ounce skinless mahimahi fillets
1/3 cup coriander seeds, crushed
2 tablespoons vegetable oil
Preparation
Step 1
Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
Step 2
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 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.
Step 3
Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.
