Lately I’ve been experimenting more with Asian flavor combinations and really enjoying the results. B and I recently planted a Thai basil plant, which I’ve found goes very well with sauteed greens.
For the mahi mahi…
3 mahi mahi fillets (about 1 lb)
1/2 cup olive oil
1/2 cup rice wine vinegar
juice and zest of one lime
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon Sriracha sauce
Place mahi mahi fillets in a container, whisk together all additional ingredients, cover and marinate for 30 minutes to an hour.
Heat grill to medium. Place fillets on grill and cook about 5-7 minutes and flip once when edges start to turn white. Cook an additional 5-7 minutes until fish is firm and just starting to flake.
For the greens…
6 cups spinach, larger stems removed
2 heads of bok choy cut into wide slices
4 cloves garlic, finely chopped
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
5 leaves Thai basil, thinly sliced
In a large pan or wok, heat a tablespoon or two of olive oil over medium heat. Add the garlic and heat until fragrant and softened. Add the white pieces of bok choy and cook for a couple minutes until they start to soften. Add the rest of the greens and rice wine vinegar. Once the greens begin to wilt, add the soy sauce, sesame oil, and season with salt and pepper. Cook until greens are soft, but still green. Add Thai basil, toss, and remove from heat.