DEEP WATER FISH BAD FOR BABY....GREAT FOR DADDY!

Ashley was not home today for dinner, so I took the opportunity to indulge in some nice deep water fish.  You are not supposed to be eating deep water fish when you are pregnant due to the high levels of mercury...which made me question my decision just for a second... I mean why is mercury bad for babies, but ok with adults?  But, just for one second...  This turned out great, I pan steamed some bok choy for the first time and of course served it with some brown rice and finished it with a teriyaki pan sauce.  I missed Ashley and the Pops, but did enjoy this meal...

This was a thrown together meal...so try to keep up!


3/4 lb of fresh caught tuna steak, out of the fridge for about 20-30 minutes before cooking...get it salt and peppered asap!

2-1 liquid to rice ratio...since I'm all by my lonesome tonight, just a half cup of rice, one cup of chicken broth.  This will take about 40 minutes to cook, get the fish on the grill with about 10 minutes left on the rice...meanwhile, get your mise en place going!

Grate one clove of garlic and peel and grate about a 3 inch piece of ginger for our bok choy oil.

 We will finish the teriyaki sauce with some lemon zest as well as some juice.

Chop a half a shallot for your teriyaki sauce...

I did not know this, but inside of the baby bok choy is a baby baby bok choy!  This is to be left in tact and eaten as whole.  Very nice texture and incredibly refreshing.

A little mustard for our sauce, and we are ready to go with the fish on the grill!

Tuna onto a very hot grill for about 3 minutes per side and into a warm oven while you make your sauce and bok choy.

This is different than usual, so pay attention...get the oil into the pan, then add the garlic and ginger...THEN turn the heat on...this way the flavors can infuse into the oil...once it starts crackling, give it about 30 seconds, then add the bok choy...

Get it stirring or tossing for 1 minute, then add enough broth to cover the bottom of the pan...keep it over heat for about 2 minutes to steam, salt and pepper and voila!

Didn't take the pic, but get your shallots into the pan with some oil and saute for five minute...add some broth to fill the bottom of the pan and start reducing...once its 1/3 reduced, add your teriyaki, mustard, lemon zest and juice.

Finished with half a tbs of butter just for the thickness and flavor...not that you really need to explain why your are finishing the sauce.

The sauce was a nice mix of the teriyaki and fresh lemon, the tanginess of the mustard is a nice kicker.  The bok choy was excellent!  Just a subtle hint of ginger and garlic.  It stayed nice a crunchy, and as I said before, very refreshing...