2. WINE CLUB Method for Swordfish Combine olive oil and aromatics together in a large bowl. Marinate swordfish in marinade for up to 2 hours. Remove swordfish from marinade and grille over medium heat until cooked to desired temperature. Method for Bok Choy Heat canola oil in large sauté pan, add ginger and blanched baby bok choy. Season with salt and pepper and toss until completely coated. Method for Tangerine sauce In a medium-sized saucepan, combine orange juice, zest, rice wine, oyster sauce, hoisin, sesame oil and chili sauce. Put cornstarch in small bowl and add a little tangerine liquid to the cornstarch and mix thoroughly. Add the liquid cornstarch mixture to hot tangerine mixture a little at a time, whisking in a little at a time until thoroughly combined and the sauce begins to thicken. Remove sauce from heat and adjust seasoning with salt and pepper to taste. To plate: Place ginger-bok choy on plate and top with grilled sword fish. Spoon tangerine sauce around fish and plate. Drizzle lemon oil over fish and around plate. Top fish with two paper thin slices of tangerines and micro greens. GRILLED SWORDFISH Ginger infused Baby Bok Choy, Tangerine Sauce WINE CLUB Method for Swordfish Combine olive oil and aromatics together in a large bowl. Marinate swordfish in marinade for up to 2 hours. Remove swordfish from marinade and grille over medium heat until cooked to desired temperature. Method for Bok Choy Heat canola oil in large sauté pan, add ginger and blanched baby bok choy. Season with salt and pepper and toss until completely coated. Method for Tangerine sauce In a medium-sized saucepan, combine orange juice, zest, rice wine, oyster sauce, hoisin, sesame oil and chili sauce. Put cornstarch in small bowl and add a little tangerine liquid to the cornstarch and mix thoroughly. Add the liquid cornstarch mixture to hot tangerine mixture a little at a time, whisking in a little at a time until thoroughly combined and the sauce begins to thicken. Remove sauce from heat and adjust seasoning with salt and pepper to taste. To plate: Place ginger-bok choy on plate and top with grilled sword fish. Spoon tangerine sauce around fish and plate. Drizzle lemon oil over fish and around plate. Top fish with two paper thin slices of tangerines and micro greens. GRILLED SWORDFISH Ginger infused Baby Bok Choy, Tangerine Sauce WINE CLUB Method for Swordfish Combine olive oil and aromatics together in a large bowl. Marinate swordfish in marinade for up to 2 hours. Remove swordfish from marinade and grille over medium heat until cooked to desired temperature. Method for Bok Choy Heat canola oil in large sauté pan, add ginger and blanched baby bok choy. Season with salt and pepper and toss until completely coated. Method for Tangerine sauce In a medium-sized saucepan, combine orange juice, zest, rice wine, oyster sauce, hoisin, sesame oil and chili sauce. Put cornstarch in small bowl and add a little tangerine liquid to the cornstarch and mix thoroughly. Add the liquid cornstarch mixture to hot tangerine mixture a little at a time, whisking in a little at a time until thoroughly combined and the sauce begins to thicken. Remove sauce from heat and adjust seasoning with salt and pepper to taste. To plate: Place ginger-bok choy on plate and top with grilled sword fish. Spoon tangerine sauce around fish and plate. Drizzle lemon oil over fish and around plate. Top fish with two paper thin slices of tangerines and micro greens. GRILLED SWORDFISH Ginger infused Baby Bok Choy, Tangerine Sauce