• Fresh Yellowtail or Mangrove Snapper (or any fresh fish)
• Baby Bok Choy
• Garlic, minced or pressed
• Toasted sesame oil
• Red pepper flakes
Rinse, and dry all vegetables. Chop bok choy into bite-sized pieces. Slice mushrooms and zucchini as thinly as possible.
Rinse the fresh fish and pat dry.
Add sesame oil to the pan, add garlic and red pepper flakes, turn the heat on low. Saute all the vegetables in the oil. Once the vegetables release the water, add the fish filets. Salt and pepper the fish to taste. Turn fish over once during the cooking process, salt, and pepper the other side lightly. When the fish is white and flaky and the vegetables are just soft, the dish is ready to serve.
Serve the fish over the vegetables as is on a plate or over quinoa or rice.