Best Gingery Glazed Halibut With Carrots And Baby Bok Choy Recipes

Grilled Hoisin-Glazed Halibut and Bok Choy image

Provided by Bugeah

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.
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.
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.
Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

Nutrition Facts : Calories 546.8, Fat 6.2, SaturatedFat 1.3, Cholesterol 191, Sodium 773.2, Carbohydrate 41.7, Fiber 2.1, Sugar 4.3, Protein 80

Gingery Glazed Halibut with Carrots and Baby Bok Choy image

Number Of Ingredients 10

1 (6- to 8-ounce) halibut fillet (about 1-inch thick)
Kosher or sea salt
Freshly ground black pepper
1/2 cup Shaoxing Chinese cooking wine, plus more as needed
1/2 cup water
1-inch piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 green cardamom pod
2 small or 1 medium carrot, peeled, cut in half lengthwise, and then cut into 1/4-inch half-moons (about 1/2 cup)
2 to 3 very small baby bok choy, quartered lengthwise
1 teaspoon unseasoned rice vinegar, or more to taste (optional)

Steps:

Pat dry the fish with paper towels and season it on both sides with salt and pepper. Pour the wine and water into a small skillet over medium-high heat and bring to a boil. Whisk in the ginger, toss in the cardamom pod, and decrease the heat until the liquid is barely simmering. Place the halibut in the skillet and scatter the carrots around it, adding more wine, if necessary, until the liquid comes about 1/2-inch up the side of the fish. Cover and cook until the halibut is just barely cooked through and flakes easily with a fork, and the carrot pieces are just tender, 10 to 12 minutes.
Use a spatula to transfer the halibut to a plate, then use a slotted spoon to transfer the carrots. Cover the plate loosely with a piece of aluminum foil.
Increase the heat under the skillet to medium-high and add the baby bok choy, tossing and swirling them in the bubbling liquid until the green sections are wilted and the white sections have just started to soften but are still somewhat crisp, 4 to 5 minutes. Use the slotted spoon or tongs to transfer the baby bok choy to the plate, too.
Increase the heat to high and let the liquid continue boiling vigorously, swirling occasionally, until it becomes a sticky glaze, 3 to 4 minutes. Taste, and if the glaze is too sweet, add the vinegar to taste. Immediately pour the glaze over the fish and eat.