Coconut-Poached Mahi-Mahi

Thaw fish, if frozen. Cut fish into eight pieces; rinse fish and pat dry with paper towels. Sprinkle salt evenly over fish pieces; rub in with your fingers. Set fish aside. Finely shred peel from the lime; juice the lime. Set peel aside. In a large saucepan, combine the lime juice, coconut milk, the thinly sliced Thai chile pepper and the sugar. Bring just to boiling; reduce heat.

Carefully place fish in coconut milk mixture in saucepan. Cook fish, covered, 5 minutes. Uncover; gently stir in bok choy. Cook 3 to 5 minutes more or until fish flakes easily when tested with a fork. Ladle fish, bok choy and cooking liquid into bowls. Top with lime peel and additional chile pepper.