Feast: Coriander Crusted Mahi-Mahi with Ginger Soy Sauce

Today's Feast aims to make fish flavorful.

Today's Feast recipe is from Main Line Entertains, presented by The Saturday Club.


Coriander-crusted Mahi-Mahi

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.


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