With Dave out of town, I am taking the opportunity to go through my list of recipes that contain ingredients he won't eat. Not that he is a picky eater - his only dislikes are wasabi and olives.
This recipe was perfect because it also allowed me to use the bok choy that Shane gave me from his garden. Next year I will definetly have to try growing my own!
Remove the fish from the skillet. Add the mirin, soy sauce and bok choy. Cover and cook until the bok choy is tender, about 5 minutes.