Grilled Hoisin-Glazed Halibut and Bok Choy |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this in Family Circle magazine Ingredients:
1/4 cup reduced-sodium vegetable broth |
2 tablespoons reduced sodium soy sauce |
2 tablespoons hoisin sauce |
1 tablespoon lime juice |
1 tablespoon fresh ginger, chopped |
1 tablespoon rice vinegar |
1/2 teaspoon asian chili paste |
4 halibut fillets (about 6 oz each) |
1/2 lb baby bok choy, trimmed and separated into pieces |
1/8 teaspoon salt |
6 ounces whole wheat angel hair pasta |
1/2 red bell pepper, cored, seeded, and cut into thin strips |
4 scallions, thinly sliced |
1 lime, cut into wedges |
Directions:
1. In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
2. Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
3. While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
4. Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
5. Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.
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