Red snapper over Asian greens

I like to serve red snapper over bok choy, because its light and refreshing lettuce like leaves are a change from the ordinary romaine. However, feel free to substitute any kind of lettuce, because all greens will taste wonderful served with fish made delicious with this savory sauce.

2 red snapper fillets
4 tablespoons Freund’s honey ginger barbecue sauce
3 teaspoons sesame seeds, divided
2 handfuls of torn baby bok choy leaves
1 cup pea shoots
1 teaspoon sesame oil
1 1/2 teaspoon extra virgin olive oil
Salt, to taste

Place red snapper into a baking dish, and pour honey ginger barbecue sauce over it. Sprinkle 1 ½ teaspoons sesame seeds over the fish. Bake at 400° for 15-18 minutes or until cooked through.
Toss the greens together with the oils, salt and remaining sesame seeds.
Serve red snapper over Asian greens.