Maple-Glazed Cod with Baby Bok Choy |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Put Maple-Glazed Cod with Baby Bok Choy on your dinner menu. It's one of the recipes featured in the CarbLovers Diet Cookbook. Ingredients:
2 tablespoons maple syrup |
1 tablespoon low-sodium soy sauce |
1 teaspoon sesame oil |
1/4 teaspoon crushed red pepper |
4 (6-ounce) skinless cod fillets |
1 tablespoon canola oil |
3 garlic cloves, minced |
1 tablespoon chopped fresh ginger |
6 heads bok choy, halved |
2 tablespoons mirin |
1 tablespoon low-sodium soy sauce |
1 tablespoon rice wine vinegar |
4 teaspoons chopped scallion |
2 teaspoons toasted sesame seeds |
Directions:
1. In a glass baking dish, combine maple syrup, 1 tablespoon low-sodium soy sauce, sesame oil and crushed red pepper; add cod fillets and coat in sauce. Refrigerate 30 minutes to 2 hours. Transfer fish to a foil-lined baking sheet. Roast at 475° until cooked through and slightly browned (9-10 minutes). Meanwhile, heat canola oil in a large skillet over medium-high heat; add minced garlic and ginger and cook, stirring, until fragrant (1 minute). Add bok choy, mirin, 1 tablespoon low-sodium soy sauce, and vinegar, and cook, stirring, until greens are wilted and stalks are tender-crisp (3-4 minutes). Divide bok choy and cod among 4 plates; sprinkle fillets with chopped scallion and toasted sesame seeds.
|
|