Today's Feast recipe is from Main Line Entertains, presented by The Saturday Club.
4 (6-ounce) skinless Mahi-Mahi fillets
1/3 cup coriander seeds, crushed
Salt and pepper to taste
2 tablespoons canola oil
Ginger Soy Sauce
1/2 cup reduced-sodium soy sauce
1/4 cup grated 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 dark brown sugar
1 teaspoon minced jalapeno chile
3/4 teaspoon minced garlic
1 teaspoon Oriental sesame oil
For the sauce, mix the soy sauce, ginger, lime juice, cilantro, water, green onions, rice vinegar, brown sugar, jalapeno chile, garlic and sesame oil in a medium bowl and let stand at room temperature for 1 hour.
For the fish, preheat the oven to 400 degrees. Press each fillet into the coriander seeds to coat and season with salt and pepper. Heat 1 tablespoon of the canola oil in a heavy skillet over high heat. Add the fillets and sear for 1 minute per side or until brown. Place in a large baking dish coated with the remaining 1 tablespoon canola oil. Spoon 1 tablespoon of the sauce over each fillet. Bake for 8 minutes or until the fish flakes easily. Heat the remaining sauce and serve on the side with the fish.