Pan-Fried Fish with Bok Choy and Golden Raisins (Serves 3-4)
I typically buy 4 fish filets and then cook one at a time. Stir-fried bok choy stores well in the refrigerator, so I can heat some up in the microwave and quickly fry a fish to make a meal. I can almost have this meal in 5 minutes when I am working with leftover bok choy.
Cook and Prep Time: 20-25 minutes
4 fish filets (tilapia is pictured here)
1 pound of bok choy
1 medium sweet yellow onion
1 big handful of golden raisins
Coconut Aminos Soy-Free Seasoning Sauce
Yellow curry powder
Extra virgin olive oil
Cayenne pepper (optional)
Chop onion into bite-sized pieces. Trim off the thick stem of the bok choy, rinse leaves under running water, and chop into bite-sized pieces. Add two tablespoons of olive oil over medium heat to a wok. Add one tablespoon of curry powder and stir-fry for one minute. Add onion and stir-fry until it begins to soften. Add bok choy and a big handful of golden raisins. Stir ingredients well. The curry should supply most of the taste you need, but add salt, garlic powder, and black pepper to taste. Cover and let cook for 10 minutes or so, stirring occasionally.
Add olive oil to a skillet or sauté pan over medium heat. Season both sides of fish with yellow curry powder, salt, and black pepper. Go heavy with the curry powder. Lay fish in the pan and let it sear undisturbed for 2 minutes on the first side. Turn and sear the other side, letting it sizzle another 2 minutes.
Alternative spice strategy: Season both sides of fish with salt, garlic powder, cayenne pepper, and tarragon. I have been going back and forth with my spice strategies because I enjoy both.
Transfer bok choy to plates and splash generously with Coconut Aminos. Lay fried fish on top of bok choy and eat!
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