• Step 1

  Preheat oven to 350 degrees. Add bok choy to large pot of boiling, salted water; blanch 2-3 min. Drain; transfer to bowl of ice water. Drain and set aside.

• Step 2

  Season fish with lemon & pepper seasoning. Optional: Dust with pan-searing flour; pat off excess.

• Step 3

  Heat 1 Tbsp olive oil in oven-safe nonstick sauté pan on MED-HIGH until oil faintly smokes; add fish. Sear 3-4 min until fish changes color one-quarter of the way up and seared side has browned. Turn over.

• Step 4

  Reduce heat to MED-LOW; cook 2-3 min until internal temp of fish reaches 120 degrees (check by inserting thermometer halfway into thickest part of fish).

• Step 5

  Add basting oil and butter, carefully swirl. Baste with spoon, 4-5 min, until internal temp reaches 130 degrees. Transfer to platter; let rest 2 min. Keep warm. Wipe pan clean with paper towel.

• Step 6

  Add remaining 2 tsp olive oil. Add mushrooms; cook, stirring frequently, on MED-HIGH, 3-5 min. Season with salt and pepper. Sprinkle with cilantro; stir in chili. Top with fish and bok choy; cover. Warm on center rack of oven 5 min, or until heated through.

Note: See our Gluten-Free Pan Searing Flour recipe for a gluten-free option.

Note: When servings & ingredients are modified, nutrition & directions may vary.