Grill Pan Cooking: elsa petersen-schlepelern
4 fish steaks about 8 oz each
1 tbsp rice vinegar
leaves from 2 whole box choy
marinade:
1/4 c japanese soy sauce
1/4 c mirin
1 tbsp sake (we didn’t have it so I skipped)
2 tbsp peanut oil
fill a wide shallow dish with water and add rice vinegar. add pieces of fish and soak for 2 min. drain and pat dry with paper towels. put the marinade ingredients in the dish, stir well, and add the fish (or pour all into ziplok), turning until well coated. Marinate for at least 30 minutes.
Boil marinade for a few minutes. Grill in pan over medium heat. 5 minutes for fillets, (I did close to 15 min for thick swordfish steaks) or until beads of moisture appear on top of the fish. Baste and then turn to cook for another 2 min (or ~7 for steak) or until fish feels firm to the touch. Remove fish, rinse pan, pat dry. Add bok choy and cook until leaves are wilted and the leaves are hot but still firm. Serve bok choy with boiled marinate drizzled over