Trout with Wasabi Sauce

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!



From Martha Stewart, serves 4

1/2 cup mayonnaise

1/4 cup fresh cilantro or basil

3 tablespoons lime juice

2 to 3 teaspoons wasabi paste

1-1/2 inch piece fresh ginger

1 tablespoon olive oil

4 trout fillets

Salt

Pepper

1/2 cup mirin

1 tablespoon soy sauce

4 heads baby bok choy

In a blender, combine the mayonnaise, herbs, lime, wasabi, ginger. Add the wasabi 1 teaspoon at a time to reach the right level of bite for your taste - wasabi can be a bit overpowering. Blend until smooth. Add 1 to 3 tablespoons of water to thin the sauce to the desired consistency.

Season the fish with salt and pepper and place into a large skillet over medium-high heat with the oil. Cook until opaque and flaky, about 4 minutes per side. Alternatively, use fillets with the skin on and grill the fish on the bar-b-que.

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.

Serve the fish over the bok choy and drizzle with the wasabi sauce.



Amy