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| 1/2 Tasse | soy sauce |
| 1/4 Tasse | Fresh ginger; grated/peeled |
| 1/4 Tasse | lime juice fresh |
| 1/4 Tasse | cilantro Fresh, chopped |
| 1/4 Tasse | water |
| 4 | green onions finely chopped |
| 2 Esslöffel | rice vinegar |
| 1 Esslöffel | brown sugar |
| 1 Teelöffel | Jalapeno chili; minced |
| 3/4 Teelöffel | Garlic minced |
| 6 | Mahimahi fillets; (6-ounces each), skinless |
| 1/3 Tasse | Coriander seeds crushed |
| 2 Esslöffel | vegetable oil |
| 1 1/2 Esslöffel | Vegetable oil; (12 oz) |
| 4 x ca. 30 g | Green beans; (about 1 1/4 cups), cut into 2 " pieces |
| 4 klein | Carrots; peeled, cut into matchstick size pieces |
| 1 | Red bell pepper; cut into matchstick size strips |
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For the mahimahi: Mix first 10 ingredients into medium bowl. Let stand 1 hour at room temperature.
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 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.
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