Poached Mahi-Mahi with Peppers, Ginger and Baby Bok Choy

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This is a wonderfully satisfying dish in any season. It’s easy to make and versatile to server over cheesy grits or a bed of brown rice.

Prep work is key. chopped tomatoes, bok choy, peppers, onions and minced garlic / ginger.
Prep work is the key to any successful recipe. Juice and chop up tomatoes, mince garlic / ginger, slice shallots, peppers, bok choy.

Poached Mahi-mahi with Ginger, Peppers and Baby Bok Choy

Print Recipe
Poached fish with fresh taste of ginger, peppers and bok choy is perfect any time of the year.
Course Main Course
Keyword fish, Vegetarian
Servings 2 people


  • 2 6 oz fish fillets, Mahi-Mahi or Cod
  • 1 tbsp Betty's Cuban Coffee Rub
  • 3 stalks baby bok choy
  • 1 red pepper
  • 1 large shallot
  • 1 tsp fresh ginger
  • 1/2 tsp kosher salt
  • 1 pinch red pepper flakes
  • 2 large ripe tomatoes
  • 2 tbsp avocado oil
  • 1/4 cup white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 tbsp freeze dried or fresh basil


  • Sprinkle about 1 – 2 tsp of the Cuban Coffee Rub on the fish and set aside.
  • Prepare the bok choy by: trimming the bottom of each stalk; rinse stalks under cold water; cut off the green leafy top from each stalk and set aside in a small bowl.
  • Slice each stalk lengthwise, set aside in a medium sized bowl.
  • Slice peppers lengthwise and place into same bowl as Bok choy
  • Slice shallot, add to same bowl as boy choy and peppers
  • In a mortar and pestle, mince garlic and fresh ginger together with the kosher salt & red pepper flakes
  • Squeeze tomatoes into small bowl, remove the skin and chop up the flesh
  • In a 12" or larger skillet with deep sides, heat oil over medium-high heat.
  • Saute bok choy, peppers and shallots for 2 – 3 minutes or until shallots are translucent.
  • Add garlic / ginger mixture and mix to coat vegetables. Continue to cook for another 1 – 2 minutes.
  • Add wine and tomatoes to the pan, cook for another 2 minutes.
  • Make space in the middle of the pan, add each fish fillet, top with greens from the top of the bok choy with fresh basil.
  • Cover and reduce temperature to medium-low, cook for about 10 – 12 minutes or until fish is cooked through.


There are several options for serving. You can serve the fish and vegetables over a bed of rice or grits. You can also eat in a bowl without any other grains. To make this vegan, you can omit the fish and add 1 1/2 cups of chick peas, rinsed. 
If you don’t have shallots, you can use small (or half) of a red or sweet onion. 

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