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. 

Mandarin Stir-Fried Pork Tenderloin & Broccolli

Ingredients:

• 1 tbsp. Chinese rice wine
• 1 tsp. cornstarch
• 1 egg white, slightly beaten
• 12 oz. pork tenderloin, sliced 1/8-inch thick X 1-inch wide
• 1 tbsp. hoisin sauce
• 1 tbsp. oyster sauce
• 3 tbsp. low-sodium chicken broth
• 1 tsp. sesame oil
• 1 tsp. extra-virgin olive oil or canola oil
• 1 tbsp. garlic, chopped
• 1 tbsp. ginger, chopped
• 3 cups broccoli cut in florets, stems peeled and sliced
• 2 tsp. cornstarch mixed with 1 tbsp. water
• 2 tbsp. scallions, chopped
• 2 cups brown rice, cooked
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine rice wine, cornstarch and egg white. Mix in 1 pinch salt and pepper. Add pork. Let sit for 20 minutes or overnight.
2. Combine hoisin sauce, oyster sauce, chicken broth, and sesame oil; set aside.
3. heat a wok or a large sauté pan over medium heat. Add olive oil, garlic and ginger. Stir until aromatic. Add pork and turn up the heat. Saute 1-2 minutes. Add broccoli and toss. Add sauce mixture and bring to a simmer; cover and cook until the broccoli mixture is al dente. Stir in cornstarch mixture. Bring to a simmer and stir in scallions.
4. Serve with brown rice.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE! You can make this meal in the same amount of time you order it and it comes to your door. The key to cooking good Chinese food are three ingredients: scallions, ginger and garlic. Broccoli is a key ingredient in stir-fries. If you don't have broccoli on hand, use sugar snap peas or baby bok choy and it will taste just as good. Chinese food is also sweet and spicy and if you want to add extra spice to this dish, add 2 teaspoons of chile paste. The pork issucculent and juicy in this dish and it makes a great leftover for lunch the next day.