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.
Prep Time10 minsCook Time15 minsTotal Time25 mins
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
1Place 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.
2Meanwhile, 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.
3Add 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.
4Add the macadamia nuts to the wok and stir fry for another 2 minutes or until golden brown.
5Add 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.
6Remove the fillets from the pan and place them atop the bok choy and serve.
Ingredients
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
Directions
1Place 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.
2Meanwhile, 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.
3Add 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.
4Add the macadamia nuts to the wok and stir fry for another 2 minutes or until golden brown.
5Add 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.
6Remove the fillets from the pan and place them atop the bok choy and serve.
Sauted Mahi Mahi with Stir-Fried Bok Choy
