Coconut-Poached Mahi Mahi

1. Finely shred peel from lime, then juice the lime. Set aside the peel. In a large saucepan over medium heat, combine the lime juice, coconut milk, green chile, and sugar.

2. Cut fish in 8 portions; rinse and pat dry with paper towels. Rub salt on fish portions, then place in coconut milk mixture in saucepan. Cook fish, covered, for 5 minutes. Uncover; gently stir in bok choy. Cook for 3 to 5 minutes more or until fish flakes easily when tested with a fork. Ladle fish with cooking liquid into bowls. Top with lime peel and, if desired, ginger and green chiles.