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Sauted Mahi Mahi with Stir-Fried Bok Choy

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Mahi Mahi with macadamia nuts.

 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
1

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.

2

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.

3

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.

4

Add the macadamia nuts to the wok and stir fry for another 2 minutes or until golden brown.

5

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.

6

Remove the fillets from the pan and place them atop the bok choy and serve.

Nutrition Facts

Servings 0