Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
  • 2cups low sodium vegetable stock
  • 1tsp gluten-free tamari
  • 2Tbsp rice wine vinegar
  • 1/2 Thai chilifinely sliced
  • 1in piece of lemongrasscut into 2pieces
  • 1piece thumb-sizedof gingerrootsliced into 5 to 6 pieces
  • 1 Tbsp sesame oil
  • 2pieces baby bok choyquartered
  • 2 – 6oz pieces sablefishskin removed
  • 1 Tbsp finely sliced green onions
  1. In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
  2. In 10-inch skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.
  3. With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.
Recipe Notes

Per serving: 446 calories; 23 g protein; 35 g total fat (8 g sat. fat); 9 g total carbohydrates (5 g sugars, 2 g fiber); 439 mg sodium