Grouper with Bok Choy & Soy-Ginger Vinaigrette

Ingredients:

• 12 heads baby bok choy (about 2 lbs.)
• salt
• 1 tbsp. finely diced ginger
• 2 tbsp. finely diced shallots
• 1 tbsp. oyster sauce
• 2 tbsp. sherry vinegar
• 4 tbsp. canola oil
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tsp. fresh lime juice
• small pinch red pepper flakes
• 1/4 cup water
• fine sea salt
• freshly ground white pepper
• 2 tbsp. canola oil
• 4 grouper fillets (7 oz. each)
• 1 tbsp. toasted sesame seeds

Makes 4 Servings

1. Bring a large pot of water to a boil. Trim off the root ends of the bok choy, separate the leaves, and wash them well. Salt the water and add the bok choy. Blanch until just tender, about 1 1 /2 minutes. Immediately plunge the bok choy into a bowl office water until cool. Drain and set aside.
2. Put the ginger and shallots in a mixing bowl and whisk in the oyster sauce  and vinegar. Whisk in 4 tablespoons of the canola oil, soy sauce, lime juice,  and red pepper. Set aside.
3. Bring the 1/4 cup of water to a boil in a large saucepan over high heat. Whisk in the butter and lower the heat to medium-high. season the bok choy with salt and pepper, add it to the pan, and cook until heated through, about 2 minutes.
4.  Meanwhile, divide the 2 tablespoons of canola oil between two 10-inch skillets. Place over high heat until the oil is just smoking. Season both sides of the grouper  with salt and pepper. Place 2 grouper fillets  in  each skillet  and sauté until the fish is browned on the bottom, about 3 minutes. Turn and sauté about 3 minutes more, until the fish flakes easily with a fork.
5. Lift the bok choy out of the pan with a slotted spoon 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.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This recipe was created by chef Eric Ripert of Le Bernardin in New York City. Le Bernardin is reportedly the best seafood restaurant in New York City. I have never been there but I hope to eat there someday. This dish from Chef Rippert's menu is  elegantly delicious and will fill you up. I did, however, make some adjustments: I used spinach instead of bok choy and used Wahoo in place of the Grouper and the dish was still delicious. This meal looks complicated but it's not too challenging to make once you do it step by step.