MICROWAVE BABY BOK CHOY WITH MISO SAUCE
This quick and flavorful vegetable side dish comes together in less than fifteen minutes. Vitamin-rich baby bok choy is steamed with garlic and ginger in the microwave and is drizzled with a quick miso sauce. Serve a piece of steamed or pan-roasted flaky white cod or salmon with the bok choy for a healthful and complete dinner.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put 3 tablespoons of water in a large heatsafe glass bowl. Add the bok choy, ginger and garlic. Gently stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 3 minutes. Carefully uncover and stir the bok choy. Cover again and cook on high until the bok choy is crisp-tender, about 3 more minutes.
- Meanwhile, whisk together the miso paste, sesame oil, rice vinegar, 3 tablespoons water and a pinch of black pepper in a small bowl. Reserve.
- Use a pair of tongs to transfer the bok choy to a serving platter, discarding any extra liquid and the garlic cloves left behind in the bowl. Drizzle with the miso sauce and garnish with the toasted sesame seeds.
Nutrition Facts : Calories 70, Fat 4 grams, SaturatedFat .5 grams, Sodium 480 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 4 grams, Sugar 4 grams
MAHI MAHI
Make and share this Mahi Mahi recipe from Food.com.
Provided by Lioness
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything except the coconut oil & fish in a bowl stir.
- Saute mahi mahi in coconut oil for 3 minutes.
- Add rest of ingredients and cook over medium flame until mahi mahi soft. (I found that the mango cooked more slowly than the fish and left it in the pan an extra 2 minutes then poured over the fish.).
- Served with panfried rosemary/garlic potatoes and carmalized onions.
Nutrition Facts : Calories 388.1, Fat 15.9, SaturatedFat 12.3, Cholesterol 167, Sodium 961.1, Carbohydrate 16.7, Fiber 2.1, Sugar 8.1, Protein 45.3
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