INGREDIENTS
6oz sea bass per person
INSTRUCTIONS
Grill, skin side down on greased foil for 25 minutes on medium / high heat
Two heads baby bok Choy per person
Slice the white end of the Bok Choy off and rinse the leaves thoroughly
Chop and sauté with a tablespoon olive oil until soft, or, steam the leaves
Trim stems off the mushrooms and then chop in 1/2’ slices. Saute in one tablespoon of olive oil until soft, about ten minutes
Bok Choy, Mushrooms, Wild Rice
