Place 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.
Meanwhile, 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.
Add 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.
Add the macadamia nuts to the wok and stir fry for another 2 minutes or until golden brown.
Add 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.
Remove the fillets from the pan and place them atop the bok choy and serve.
Servings 0