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 2people
Ingredients
26 ozfish fillets, Mahi-Mahi or Cod
1tbspBetty's Cuban Coffee Rub
3stalksbaby bok choy
1red pepper
1largeshallot
1tspfresh ginger
1/2tspkosher salt
1pinchred pepper flakes
2largeripe tomatoes
2tbspavocado oil
1/4cupwhite wine (Pinot Grigio or Sauvignon Blanc)
1tbspfreeze dried or fresh basil
Instructions
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.
Notes
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.