Sauted Mahi Mahi with Stir-Fried Bok Choy2014-04-06
Totally got this one from T.V. so I have to give the props to Curtis Stone. I still found a way to make it mine and speed it up a bit. In fifteen minuets you too can be munching down on this great take on a traditional dish…Mahi Mahi with macadamia nuts. Also, this only feeds one.
My first truly Single Recipe.
- 4 Tablespoons olive oil
- 6-ounce filets Mahi Mahi
- salt and pepper to taste
- ½ Tablespoon minced garlic
- ½ Tablespoon minced peeled fresh ginger
- 1 head baby bok choy, cut crosswise into 1-inch-/2.5-cm-wide ribbons
- ¼ cup raw macadamia nuts, diced
- 2 thinly sliced green onions
- half a lemon juiced, about 1 tablespoons
Place a large nonstick sauté pan over medium-high heat. Drizzle 1 tablespoon of oil over the pan. Sprinkle the filet with salt and pepper. Place the filet in the pan and cook for about 4 minutes per side or until golden brown on the outside and just cooked through.
Meanwhile, heat 1 tablespoon of oil in a wok over medium heat. Add the garlic and ginger and sauté for 30 seconds or until fragrant and tender.
Add the bok choy and stir fry for about 5 minutes or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season the bok choy to taste with salt.
Add the macadamia nuts to the wok and stir fry for another 2 minutes or until golden brown.
Add the green onions and lemon juice to the bok choy mixture and sauté for 2 minutes or until the onions soften slightly. Plate the bok choy mixture.
Remove the fillets from the pan and place them atop the bok choy and serve.