Description

This tasty dish is all about the fresh Ingredients. Perfectly seasoned and seared to perfection Black fish. Served with Baby Bok Choy. The exceptional part of this dish is the Ginger Riesling Burre Fondue. Try it with your favorite seafood fish.

Ingredients

• 24  Ounce(s) Weight Black Fish, cut into 4 pieces, skin on
1
• 4  Each Baby Bok Choy
2
• 1  To Taste Salt and Pepper
3
• 4  Table Spoon(s) Oil, Blended (75% neutral / 25% olive oil)
4
• 2  Table Spoon(s) Butter
5
• 3  Tea Spoon(s) Garlic, minced
6
• 1/2  Cup(s) Wondra Four, seasoned with salt & pepper
7

Directions

1. Blanch the Bok Choy salted boiling water cool and set aside
2. Preheat oven to 350 degrees
3. Season fish with salt and pepper
4. Dredge fish in Wondra Flour
5. In a hot saute pan, add 2 tablespoons of oil
6. Sear fish skin side down until golden and crispy
7. Flip over and finish in oven for 4 minutes
8. In another hot pan, add 2 tablespoons of oil
9. Add the garlic and Bok Choy
10. saute the Bok Choy until it is heated through
11. Plate up with bok choy then top with fish and finish with sauce on top