Fish with Pecans and Bok Choy | RICARDO

Ingredients

• 2 tablespoons (30 ml) canola oil
• 2 teaspoons (10 ml) sesame oil
• 1 teaspoon (5 ml) whole-grain mustard
• 1 teaspoon (5 ml) lemon juice
• 1 teaspoon (5 ml) maple syrup
• Salt and pepper
• 4 medium-sized bok choy, cut in half lengthwise
• 1/4 cup (60 ml) canola oil
• 4 skinless fillets white fish (tilapia or haddock)
• 2 cloves garlic, peeled and halved
• 1/4 cup (60 ml) pecans, toasted and crushed