Eisman

4 3-ounce skinless fillets
1 cup mirin
3 large garlic cloves
1/2 cup tomato juice
1 tablespoon + 1 tsp sherry vinegar
2 teaspoons fresh lemon juice
1/4 cup olive oil
2 cups bok choy — coarsely chopped
1 1/2 teaspoons fresh ginger — minced
2 tablespoons unsalted butter
salt and pepper — to taste

Marinate fillets in mirin 1 hour. Remove and pat dry.
Meanwhile in a small saucepan of boiling water simmer the garlic for 1 minute. Drain and let cool.
Peel the cloves and thinly slice them lengthwise.
In a small bowl combine tomato juice, vinegar and lemon juice.
Heat 2 tablespoons of oil in med. skillet. Add The garlic and cook over low heat until golden. Transfer garlic to bowl.
Add bok choy and cook over moderately high heat for 30 seconds.
Add 2 tablespoons of water and toss until the bok choy is wilted.
Add tomato juice mixture to greens and cook for 1 more minute.
In large non stick skillet melt butter in the remaining oil.
Season fish with salt and pepper and cook over moderate heat, turning once until nicely browned on both sides and opaque throughout.
If necessary, rewarm bok choy.
Mound it on the plate, spooning sauce around it.
Sprinkle bok choy with the garlic and top with the sea bass.
serve at once.
– – – – – – – – – – – – – – – – – – – – – – – – – – – –

NOTES:
As a garnich use fried shoestring potatoes or onions.

Yield: 2 servings