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Asian Fish Steaks

fish

2 tablespoons hoisin sauce
1 tablespoon cider vinegar
1 teaspoon gingerroot; minced
1 bunch bok choy; chopped
4 fish steaks; 1-inch thick
2 tablespoons fresh bread crumbs
1 tablespoon sesame seeds; toasted
1 clove garlic; minced
1 tablespoon olive oil

Use halibut, swordfish, salmon or any fish in season. In small bowl or glass measure, stir together hoisin, vinegar and ginger. In large oven-proof skillet, toss bok choy with half the hoisin mixture. Sprinkle with 2 tablespoons water. Place fish steaks over top; brush with remaining hoisin mixture. Bring to boil over medium-high heat; cover, reduce heat to medium and cook for 10 minutes or until bok choy is tender and fish is opaque and flakes easily with fork. Meanwhile in small bowl, combine bread crumbs, sesame seeds and garlic; stir in live oil. Sprinkle evenly over fish and broil for about 30 seconds or until golden brown and crispy.

Contributor: Canadian Living Magazine (February, 1997)

Yield: 4 servings

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