Asian Inspired Roasted Red Snapper & Braised Bok Choi

Warm the grill or oven to 400°F.

Clean the fish thoroughly, rinse well, and dry with paper towels. Sprinkle some salt and pepper all over and set aside.

Prepare the sauce by combining onions (scallions), garlic, ginger, cilantro, tomato, lemon juice, pepper flakes, salt and pepper and 1 tablespoon olive oil in a food processor and pulsing a few times to create salsa-like consistency. You want a fine chunk. Try not to turn it into puree.

With a sharp knife, cut slits in the fish all the way to the bone, about 2-1/2″ apart. Place fish on a sheet of aluminum foil if using the grill. Put the sauce into the slits on both sides of the fish first, then spread the remaining sauce evenly all over the fish.

Drizzle the remaining olive oil around the fish and arrange potato quarters over it. Sprinkle some salt and pepper over the potatoes.

Put another sheet of foil over the fish. Grill (or bake) at 400°F for about 40 minutes, or until potatoes are done. Then remove it from the heat. Leave it wrapped in foil until ready to serve.

While the fish is cooking, prepare the bok choi.

Melt butter in a wok or a large deep skillet over medium heat. Mince the garlic into the melted butter and saute for a minute until garlic is very fragrant. Take care not to burn it. Add mirin and soy sauce.

Put bok choi into the skillet. Sprinkle some salt and pepper over the top and toss a few times to evenly distribute the seasoning and sauce.

Cover skillet snugly with the lid, and cook on medium, shaking occasionally, until bok choi is wilted and cooked to your preferred tenderness. Some people prefer it slightly crisp, some like it well cooked through. My favorite is somewhere in between.

Plate the bok choi, fish and potatoes and enjoy.