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Fish with Pecans and Bok Choy

Prep Time 20 minutes
Servings 4 people
Author Ricardo Cuisine

Ingredients

Dressing

  • 2 tablespoons 30 ml canola oil
  • 2 teaspoons 10 ml sesame oil
  • 1 teaspoon 5 ml whole-grain mustard
  • 1 teaspoon 5 ml lemon juice
  • 1 teaspoon 5 ml maple syrup
  • Salt and pepper

Fish

  • 4 medium-sized bok choy cut in half lengthwise
  • 1/4 cup 60 ml canola oil
  • 4 skinless fillets white fish tilapia or haddock
  • 2 cloves garlic peeled and halved
  • 1/4 cup 60 ml pecans, toasted and crushed

Instructions

  1. Dressing

    In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

  2. In non-stick skillet, brown the bok choy in half of the oil. Season with salt and pepper. Cover and cook gently until al dente. Set aside on a warm plate.

  3. In the same skillet, brown the fish and garlic in the remaining oil. Season with salt and pepper.

  4. Divide the fish and bok choy among four plates. Drizzle with the dressing and garnish with the pecans.

Recipe Notes

Link to recipe https://www.ricardocuisine.com/recettes/5143-poisson-aux-pacanes-et-aux-bok-choy