| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
servings |
INGREDIENTS
| 12 |
|
Heads baby bok choy -; (2 lbs) |
| 1 |
tb |
Finely-diced ginger |
| 2 |
tb |
Finely-diced shallots |
| 1 |
tb |
Oyster sauce |
| 2 |
tb |
Sherry vinegar |
| 6 |
tb |
Canola oil |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Fresh lime juice |
| 1 |
pn |
Cayenne pepper |
| 2 |
tb |
Unsalted butter |
| 4 |
|
Grouper fillets -; (7 oz ea) |
|
|
Fine sea salt |
|
|
Freshly-ground white pepper |
| 1 |
tb |
Sesame seeds; toasted |
INSTRUCTIONS
Trim roots of bok choy, separate leaves and clean. Over high heat, bring a
large stockpot filled with water to a boil. Salt the water, and add the bok
choy. Blanch until just tender, about 1 1/2 minutes. Prepare an ice bath.
Immediately transfer the bok choy to the ice bath to stop the cooking
process. Drain, and set aside. In a medium mixing bowl, add the ginger and
shallots. Whisk in the oyster sauce and vinegar. Whisk in 4 tablespoons of
canola oil, the soy sauce, lime juice, and cayenne pepper. Set aside. (Can
be prepared 2 hours ahead.) In a large saucepan over high heat, bring 1/4
cup water to a boil. Whisk in the butter, and lower the heat to
medium-high. Season the bok choy with salt and pepper, and add it to the
pan. Cook until heated through, about 2 minutes. Divide the remaining 2
tablespoons canola oil between two 10-inch nonstick skillets. Place
skillets over high heat until the oil is just smoking. Season both sides of
the grouper with salt and pepper. Place two grouper fillets in each
skillet, and saute until the fish is browned on the bottom side, about 3
minutes. Turn, and saute about 3 minutes more, until a metal cake tester
inserted into the center of the fillet feels hot when touched to your lip.
Remove from heat, and set aside. Using a slotted spoon, transfer the bok
choy from the saucepan, and arrange it in the center of four dinner plates.
Top with the grouper. Whisk the sauce lightly and spoon it around the bok
choy. Sprinkle the sesame seeds over the sauce, and serve immediately.
Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 249 Calories (kcal); 27g Total Fat; (96% calories from fat);
1g Protein; 2g Carbohydrate; 16mg Cholesterol; 286mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Maguy Le Coze and Eric Ripert
Converted by MM_Buster v2.0n.
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