- In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
- In non-stick skillet, brown the bok choy in half of the oil. Season with salt and pepper. Cover and cook gently until al dente. Set aside on a warm plate.
- In the same skillet, brown the fish and garlic in the remaining oil. Season with salt and pepper.
- Divide the fish and bok choy among four plates. Drizzle with the dressing and garnish with the pecans.