2 tsp. Grated Lime Rind
1/3 cup Lime Juice, freshly squeezed
3 Tbsp Soy Sauce
2 Tbsp Mirin
1 Tbsp Sugar
2 cloves Garlic, minced
1 Tbsp Fresh Ginger, grated
4 6 oz, ¾” thick Swordfish Steaks, washed and patted dry
1 large bunch of baby Bok Choy, trimmed, washed and cut crosswise into 1” strips
6 oz Thai Rice Noodles (1/8” wide)
1 large yellow bell pepper, sliced thinly
2 large scallions, sliced thinly
In a small glass bowl, mix together the lime rind, lime juice, soy sauce, mirin, ginger, sugar and garlic.
Put fish steaks into a shallow baking dish and coat with the lime marinade. Cover and refrigerate for 15 minutes, turning after 10 minutes.
While marinating the fish, put a large pot of water on to boil.
Heat Grill or grill pan and spray with cooking spray.
Remove fish from marinade and hold; put marinade into a small pan and hold.
Cook bok choy in first boiling water until crisp tender, about 2-3 minutes. Remove bok choy and hold warm. Cook noodles in the same water according to package directions.
Grill fish over medium-high heat, turning once, until done about 7-8 minutes. Hold warm.
Bring reserved marinade to a boil for 3 minutes. Add yellow peppers to the marinade and cook for 1 minute, then stir in the scallions. Remove from heat.
To Serve: put ½ cup noodles on a warmed serving plate, along with ¼ of the bok choy, put one fish steak on top, and spoon ¼ of the lime-pepper scallion sauce over all.
