Asian influenced Butterfish, rice pilaf, and veggies

We love going to Roy's for date night. I am obsessed with their Butterfish. A while back I decided it can't be that hard to make at home so we've been making this dish on occasion. It's still pretty pricy (I think a pound of the fish is around $20 +)

This will serve 2 people:

*3/4-1lb of Butterfish (also known as Black Cod or Sable fish- I get it at Whole foods and it's sold there as
          Black Cod)
*1 1/2 cups yoshida's gourmet sauce
*additional 1/4 cup yoshida's gourmet sauce
*2 T soy sauce
*2 tsp fresh minced garlic
*1 tsp Chinese Five Spice (optional)
*1/2 cup sweet onion- chopped
*1 T EVOO
*1 bay leaf
*2 cups water
*1 cup sticky rice (i like calrose rice)
*1/4 cup chopped green onion
salt/pepper
*1 medium zucchini- julienne
*3 carrots- julienne  or 1/2 cup carrot chips
*1 or 2 bok chow

I marinate the fish for at least 4 hours in a zip lock with 1 1/2 cups yoshida's, the soy sauce, garlic and five spice.

RICE: I start my rice first. On a sauce pan I saute the onion in the EVOO with salt and pepper. Once sauteed, i add a bay leaf, the rice and water. Bring to a boil and simmer till rice is done. Fluff with fork and add hand full of the green onions just before serving. Sometimes i splash a LITTLE soy over top too.

FISH: I made a little pan out of tinfoil, folding up sides. I place fish on it with 1/4 of the marinade. I grill it skin up first. After about 5 minutes I flip it so skin is down. Grill till done. Fish will become very flaky. Skin should just come off (and most likely stick to tin foil)

VEGGIES: I use my mandoline to julienne my veggies. I make another pan from tin foil. I place the julienne carrot's and zucchini on it. (sometimes I add more chopped sweet and green onion to this too and garlic, salt and pepper.) I add the remaining 1/4 cup yoshida's. I place this on grill a few minutes before the fish since the carrots take a tad longer than the fish.  The bok chow I steam. I just place it in my steamer for about 5-10 mins and pour a little olive oil over top.

PRESENTATION: Put scoop of rice on each plate. Lay bok chow over that. Place fish so it leans against rice and bok chow. Place other veggies on side.  (Pictures below show this along with a bowl of lemon butter we use for an artichoke I made)

Great for date night in when you have small kids and they are in bed. I recommend with Cunundrum white wine or Asian beer:)