Pan-Fried Mahi Mahi with Stir-Fried Bok Choy, Macadamia Nuts and Lemon

posted: 06/30/10

Take Home Chef, Episode 69: Meritt's Menu


  • 5 tablespoons/75 ml extra virgin olive oil
  • Four 6-ounce/180-g filets Mahi Mahi
  • Salt and freshly ground black pepper
  • 1 tablespoon/10 g minced garlic
  • 1 tablespoon/10 g minced peeled fresh ginger
  • 4 bok choy (about 3 pounds/1.4 kg total), cut crosswise into 1-inch-/2.5-cm-wide ribbons
  • 1/2 cup/70 g raw macadamia nuts, sliced
  • 1/2 cup/50 g thinly sliced green onions
  • 3 tablespoons/45 ml fresh lemon juice


  1. Place a large nonstick saut? pan over medium-high heat. Drizzle 2 tablespoons/30 ml of oil over the pan. Sprinkle the filets with salt and pepper. Place the filets in the pan and cook for about 4 minutes per side or until golden brown on the outside and just cooked through.
  2. Meanwhile, heat 2 tablespoons/30 ml of oil in a large wok over medium heat. Add the garlic and ginger and saut? for 30 seconds or until fragrant and tender.
  3. Add the bok choy and stir fry for 5 to 10 minutes or until the green parts of the bok choy have wilted and the white parts are crisp-tender. Season the bok choy to taste with salt.
  4. Divide the bok choy evenly among 4 serving plates. Remove the filets from the pan and place them atop the bok choy. Gently wipe out the nonstick saut? pan and return it to the heat. Place the macadamia nuts in the pan and stir for about 2 minutes or until golden brown.
  5. Add the remaining 1 tablespoon/15 ml of olive oil, the green onions, and lemon juice and saut? for 2 minutes or until the onions soften slightly. Remove from the heat and spoon the nut mixture over the fish and serve.
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