• In bowl, whisk rind, juice, soy sauce, mirin, sugar, ginger and garlic.

  • Place fish in shallow baking dish. Coat with lime mixture. Cover; refrigerate 15 minutes, turning over after 10 minutes.

  • Meanwhile, bring large pot of water to boiling.

  • Heat stovetop grill or grill pan over medium-high heat. Coat with cooking spray. Remove fish from marinade; pour marinade in saucepan.

  • Grill fish until opaque, 7 to 8 minutes, turning over halfway. Transfer fish to plate; keep warm.

  • Meanwhile, cook bok choy in boiling water until crisp-tender, 2 to 3 minutes. Using slotted spoon, remove to plate. Cook noodles in same water, following package directions.

  • Boil reserved marinade 3 minutes. Add pepper strips; cook 1 minute. Stir in scallions.

  • Serve each piece of fish over 1/2 cup noodles and a quarter of bok choy. Top each with one-quarter of sauce with pepper strips and scallions.


  • Mirin and rice noodles available from Adrianas Caravan,

Nutrition Facts

368 calories; 5 g total fat; 1 g saturated fat; 45 mg cholesterol; 701 mg sodium. 50 g carbohydrates; 3 g fiber; 28 g protein;