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.
Poached Mahi-mahi with Ginger, Peppers and Baby Bok Choy
Poached fish with fresh taste of ginger, peppers and bok choy is perfect any time of the year.
- 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.