Instructions: Trim roots of bok choy, separate leaves and clean. Over high heat, bring a large stockpot filled with water to a boil. Salt the water, and add the bok choy. Blanch until just tender, about 1 1/2 minutes. Prepare an ice bath. Immediately transfer the bok choy to the ice bath to stop the cooking process. Drain, and set aside.

In a medium mixing bowl, add the ginger and shallots. Whisk in the oyster sauce and vinegar. Whisk in 4 tablespoons of canola oil, the soy sauce, lime juice, and cayenne pepper. Set aside. (Can be prepared 2 hours ahead.)

In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in the butter, and lower the heat to medium-high. Season the bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.

Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until the oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillet feels hot when touched to your lip. Remove from heat, and set aside.

Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with the grouper. Whisk the sauce lightly and spoon it around the bok choy. Sprinkle the sesame seeds over the sauce, and serve immediately.

Serves 4.

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