2 tsps. grated lime rind
1/3 cup fresh lime juice
3 TBLS. reduced-sodium soy sauce
2 TBLS. sweet rice cooking wine
1 TBL. sugar
1 TBL. grated fresh ginger
2 cloves garlic, finely chopped
4 swordfish steaks, 3/4" thick (about 6 oz. each)
1 large bunch (1 lb.) baby bok choy, trimmed, rinsed and cut crosswise into 1" wide strips
6 oz. Thai rice noodles (1/8")
1 sweet yellow pepper, thinly sliced
2 large scallions, thinly sliced

In bowl, whisk rind, juice, soy sauce, wine, sugar, ginger and garlic.

Place fish in a shallow baking dish, coat with lime mixture and cover. Refrigerate for 15 minutes, turning over after 10 minutes.

Meanwhile, bring a large pot of water to a boil.

Heat stovetop grill or grill pan over medium-high heat. Coat with cooking spray. Remove fish from marinade; pour marinade into saucepan.

Grill fish until opaque, 7 to 8 minutes, turning over halfway. Transfer fish to plate; keep warm. Save marinade.

Meanwhile, cook bok choy in boiling water until crisp-tender, 2 to 3 minutes. Using slotted spoon, remove to plate. Cook noodles in same water, following package directions.

Boil reserved marinade 3 minutes. Add pepper strips; cook 1 minute. Stir in scallions.

Serve each piece of fish over 1/2 cup noodles and a quarter of the bok choy. Top each with one quarter of the sauce with peppers and scallions.

Cube and boil potatoes with salt. Drain.

Crumble bacon and slice onions (including tops).

Combine sour cream, pepper and Miracle Whip. Add to potatoes.

Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes.

Pour into a baking dish and top with reserved cheese, onions, and bacon.

Bake at 350° for 10 to 15 minutes or until the cheese melts.

Makes six servings.