Dressing
In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
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.
In the same skillet, brown the fish and garlic in the remaining oil. Season with salt and pepper.
Divide the fish and bok choy among four plates. Drizzle with the dressing and garnish with the pecans.
Link to recipe https://www.ricardocuisine.com/recettes/5143-poisson-aux-pacanes-et-aux-bok-choy