Chile and Cumin Fried Mahi Mahi

1 head bok choy, sliced
1 serving olive oil cooking spray (5 one-second sprays per serving)
1 Tbsp ground cumin
1/2 tsp red pepper flakes
1/8 tsp table salt, or to taste
1 1/2 pound mahi mahi fillets, four 6-ounce fillets
4 1/2 Tbsp fresh lemon juice
1 Tbsp mint leaves, fresh, chopped

Put water in a vegetable steamer and place it over high heat. Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.

Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.

Salt fish and add to skillet; cook 2 to 3 minutes per side, until firm and opaque.

To serve, divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint. Yields about 1 cup of bok choy and 1 fillet per serving.