Warm Ginger Mahimahi Salad With Ginger Ponzu

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Self Magazine

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Ingredients

1 1/4 teaspoons shichimi togarashi spice blend (available in Asian markets and most grocery stores)

1 1/4 teaspoons Wakaya Perfection Organic Ginger Powder, divided

1/8 teaspoon sea salt

4 5-oz mahimahi fillets

Canola oil cooking spray

3 tablespoons lime juice

2 tablespoons reduced-sodium tamari sauce

1 tablespoon rice vinegar

1 teaspoon cane sugar

1/4 teaspoon lime zest, plus more for garnish (optional)

1/4 teaspoon lemon zest, plus more for garnish (optional)

1/4 teaspoon orange zest, plus more for garnish (optional)

12 oz pineapple, cut into 3-oz pieces

12 oz baby bok choy

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