Two 6 oz. portions Mahi Mahi
salt & pepper

Season fish and place skin-side up in very hot, ovenproof sauté pan with oil. Cook until golden color, turn over and add water to pan to one-third or half the height of the fish. Place pan in 450F oven and cook for 5-10 minutes until firm to touch.

Purple Thai Rice

Ingredients:

2 cups purple Thai rice
4 cups water
¼-cup sweet miso
1 stalk lemon grass

Instructions:

1. Bring water, miso and bruised lemongrass to boil.
   
2. Add rice, return to the boil, stir well once, reduce to simmer and cover.
   
3. Simmer on stovetop 25-35 minutes until water is absorbed and rice is tender.
   
4. Let stand in pot 10 minutes after cooking, then season with salt and pepper and remove lemon grass stalk.

Baby Bok Choy

2 heads Baby Bok Choy
1 Tbs. butter

Steam in boiling water for one-two minutes until soft, then transfer to sauté pan with melted butter. Season with salt and pepper.

Red Pepper Aioli

Ingredients:

1 red bell pepper
3 cloves garlic
1 egg yolk
¼-cup champagne vinegar
Juice from 1/2 lime
2-1/2 cups grapeseed oil
¼-cup extra virgin olive oil

Instructions:

1. Roast pepper over open flame until charred on all sides.
   
2. Place in container and cover with plastic wrap and let cool for two hours.
   
3. Remove skin and seeds from pepper without rinsing in water.
   
4. Place in blender with egg yolk, vinegar, lime juice and salt and pepper.
   
5. Puree first then slowly add all the oil.
   
6. Re-season and chill.

Garnish for Fish

chives
1 bunch Daikon sprouts
4 green onions
1 jicama

Julienne jicama and green onions and mix with Daikon sprouts, a little oil and vinegar and salt and pepper.