dover sole and bok choy with rice and a citrusy sauce

Sometimes I amaze myself by throwing together a meal based solely on what's on sale at the grocery store. Growing up, my favorite television program, (note that I said favorite television program, not favorite tv show, and you'll realize how deep seated my food fixation is) was The Frugal Gourmet. Therefore, I get a little kick out of being able to make something both delicious AND affordable. DISCLAIMER: I know that Jeff Smith turned out to be a pervert, which sucks, but that doesn't diminish what a great combination "frugal" and "gourmet" are.



This was a meal that I picked up at Whole Foods, based entirely off the sale flyer at the entrance. I have to say, I often time get great deals at the fish counter there. As long as you're not wedded to any particular type of seafood, you're likely to find some sort of bargain, especially if you're only cooking for one and need less than a full pound. On the occasion, my shopping excursion went particularly well: Dover sole for $5 a pound? Dirt cheap oranges? Bok choi? It was like the world's easiest Chopped basket.

I marinated the sole filets in a mixture of ginger, garlic, lemon and orange zest and juice, seasoning with a light hand. Ginger is a great thing to keep in the freezer. Peel it before it and store in a tightly sealed plastic bag, and you can grate a little bit off any time you want that gingery zing. Super convenient.

The bok choi I washed off and then tossed in a pan over medium heat. I didn't dry it off, and just let it sautee in the leftover water, plus a little soy sauce. As it started to wilt, I tossed in my fish and then covered the pan for just a minute or two. I served it all over rice.

It was very citrusy, so I'd warn you to use a careful hand with the zest, but otherwise it was quite tasty and easy to boot.