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Healthiest Dish Winner

Dave Kidwell, executive chef at Metropolitan Kitchen & Lounge in Annapolis, prepared the winning Healthiest Dish at last week’s Weight of the Nation event. Read the original story at






(Steamed baby bok choy and hen of the woods mushrooms)

3 oz. Arctic char filet
1 Tbs ginger mustard sauce (recipe below)
2 baby bok choy, halved
1 cup hen of the woods mushrooms, aka maitake, cut into half-inch pieces
1 cup vegetable stock
3 Tbs extra virgin olive oil
black pepper
chives, finely chopped

Ginger Mustard Sauce

2 Tbs whole grain mustard
2 Tbs Dijon mustard
1 tsp honey
1 Tbs ginger root, grated

Lightly coat filet with olive oil and place skin side up on a preheated grill. When the filet shows nicely colored grill marks (2-3 minutes) turn fish carefully with spatula onto skin side. When fish is nearly to desired temperature, brush ginger mustard sauce on top of filet and allow to warm through another 30 seconds or so.

While fish is cooking, place vegetable stock into sauté pan and bring to boil. Reduce heat to a simmer and place halved bok choy cut side down into the pan. Cover and cook until bok choy is al dente or to desire texture.

At the same time place 2 Tbs olive oil into a sauté pan and cook hen of the woods until they become tender. Hit lightly with black pepper and remove for plating.

Place bok choy onto a serving plate in a semi-circle formation and lay the Arctic char across the bok choy. Surround the filet with the hen of woods and if desire, top the fish with finely chopped chives.