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INGREDIENTS

6 tb Canola oil
Fine sea salt
2 tb Sherry vinegar
1/2 ts Fresh lime juice
4 7-oz fillets Grouper
1 tb Sesame seeds ; toasted
white pepper ; Freshly-ground
12 headsw baby bok choy
2 tb Unsalted butter
1 tb Soy sauce
2 tb shallots ; Finely-diced
1 tb Oyster sauce
1 pn Cayenne pepper
1 tb ginger ; Finely-diced

Servings

INSTRUCTIONS

Trim roots of bok choy, separate leaves and clean. Over high heat, bring a large stockpot filled with water to a boil. Salt the water, and add the bok choy. Blanch until just tender, about 1 1/2 minutes. Prepare an ice bath. Immediately transfer the bok choy to the ice bath to stop the cooking process. Drain, and set aside. In a medium mixing bowl, add the ginger and shallots. Whisk in the oyster sauce and vinegar. Whisk in 4 tablespoons of canola oil, the soy sauce, lime juice, and cayenne pepper. Set aside. (Can be prepared 2 hours ahead.) In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in the butter, and lower the heat to medium-high. Season the bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes. Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until the oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillet feels hot when touched to your lip. Remove from heat, and set aside. Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with the grouper. Whisk the sauce lightly and spoon it around the bok choy. Sprinkle the sesame seeds over the sauce, and serve immediately. Serves 4. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 249 Calories (kcal); 27g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 16mg Cholesterol; 286mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Maguy Le Coze and Eric Ripert Converted by MM_Buster v2.0n.

NOTES

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Sauteed Grouper with Soy-Ginger Vinaigrette

6 tb Canola oil 
  Fine sea salt 
2 tb Sherry vinegar 
1/2 ts Fresh lime juice 
4 7-oz fillets Grouper 
1 tb Sesame seeds toasted
  white pepper Freshly-ground
12 headsw baby bok choy 
2 tb Unsalted butter 
1 tb Soy sauce 
2 tb shallots Finely-diced
1 tb Oyster sauce 
1 pn Cayenne pepper 
1 tb ginger Finely-diced

Trim roots of bok choy, separate leaves and clean. Over high heat, bring a  large stockpot filled with water to a boil. Salt the water, and add the bok  choy. Blanch until just tender, about 1 1/2 minutes. Prepare an ice bath.  Immediately transfer the bok choy to the ice bath to stop the cooking  process. Drain, and set aside. In a medium mixing bowl, add the ginger and  shallots. Whisk in the oyster sauce and vinegar. Whisk in 4 tablespoons of  canola oil, the soy sauce, lime juice, and cayenne pepper. Set aside. (Can  be prepared 2 hours ahead.) In a large saucepan over high heat, bring 1/4  cup water to a boil. Whisk in the butter, and lower the heat to  medium-high. Season the bok choy with salt and pepper, and add it to the  pan. Cook until heated through, about 2 minutes. Divide the remaining 2  tablespoons canola oil between two 10-inch nonstick skillets. Place  skillets over high heat until the oil is just smoking. Season both sides of  the grouper with salt and pepper. Place two grouper fillets in each  skillet, and saute until the fish is browned on the bottom side, about 3  minutes. Turn, and saute about 3 minutes more, until a metal cake tester  inserted into the center of the fillet feels hot when touched to your lip.  Remove from heat, and set aside. Using a slotted spoon, transfer the bok  choy from the saucepan, and arrange it in the center of four dinner plates.  Top with the grouper. Whisk the sauce lightly and spoon it around the bok  choy. Sprinkle the sesame seeds over the sauce, and serve immediately.  Serves 4.    Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 249 Calories (kcal); 27g Total Fat; (96% calories from fat);  1g Protein; 2g Carbohydrate; 16mg Cholesterol; 286mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other  Carbohydrates    Recipe by: Recipe from Maguy Le Coze and Eric Ripert      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (289g)
Recipe Makes: 4

Calories: 710
Calories from Fat: 538 (76%)

Amt Per Serving		% DV

	Total Fat 59.8g	80 %
	Saturated Fat 24.3g	122 %
	Monounsaturated Fat 22.5g
	Polyunsanturated Fat 9g
Cholesterol 164.1mg		50 %
Sodium 335.7mg		12 %
Potassium 1026.8mg		27 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.1g
Protein 39.6g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 710

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