Recipe courtesy of Martha Stewart
37 min
25 min
4 servings



Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.

Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, the soy sauce, lime juice, and cayenne pepper. Set aside. (The recipe can be prepared up to this point 2 hours ahead.)

In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season 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 2 (10-inch) nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place 2 grouper fillets in each skillet, and cook until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, or until a metal cake tester inserted into the center of the fillets 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 4 dinner plates. Top with the grouper. Whisk the sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.


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