I found this recipe in the December issue of Bon Appetit Magazine. I changed it up a bit to make it paleo, omitting the soy and rice components and adding fish sauce and more lime instead. I also used a different fish, since sole was available at the store the day I went. The end result is something light, refreshing and delicious.
1/4 cup chopped fresh cilantro
1/4 cup plus 1 Tbsp fresh lime juice
2 Tbsp fresh lemon juice
2 tsp peeled minced fresh ginger
1 Tbsp fish sauce
3 1/2 tbsp olive oil divided
2 gloves garlic chopped
1 shallot, chopped
1 tbsp butter
fresh ground black pepper and sea salt to taste
1 lb baby bok choy cut in half lengthwise
1/2 cup white wine
1 lb sole fillets
Combine first 6 ingredients in a small bowl. Whisk in 1 1/2 Tbsp oil. Set mixture aside. Meanwhile preheat oven to 400 degrees with rack in upper third. Heat remaining oil in a large skillet on medium heat. Add butter and allow to melt, then add garlic, shallot and bok choy. Cook until garlic and onion is fragrant and bok choy begins to brown around the edges. Remove from heat. Arrange bok choy on a shallow baking sheet with sole over the top. Season fish well with salt and pepper and cook in the oven just until fish is cooked through, about 10 minutes. Meanwhile, place skillet back on the heat and add wine, allowing to reduce by half. Remove pan from oven and place bok choy and fish in bowls. Spoon wine sauce into each bowl and garnish with cilantro lime dressing. Enjoy!