Best Hoisin Glazed Halibut With Bok Choy Bulgur Recipes

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.

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

Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

Provided by Kay Chun

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
1/4 cup oyster sauce
1 tablespoon low-sodium soy sauce
1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

Steps:

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Hoisin-Glazed Halibut With Bok Choy & Bulgur Recipe - (4.4/5) image

Provided by mahto

Number Of Ingredients 8

1 cup bulgur
3 tablespoons canola oil
Kosher salt and black pepper to taste
2 heads baby bok choy, about 1/2 pound total, quartered lengthwise
2 tablespoons Hoisin sauce
2 teaspoons fresh orange juice
4 (6-ounce) skinless halibut, striped bass, or cod fillets
1 fresh Fresno red chili, sliced

Steps:

Heat oven to 425° F. Cook the bulgur according to the package directions. Toss with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Toss the bok choy with the remaining 2 tablespoons of oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender but still bright green, 12 to 15 minutes. Combine the hoisin sauce, orange juice, and a pinch of salt in a small bowl. Place the halibut on a separate rimmed baking sheet and brush with the hoisin-orange glaze. Roast until opaque throughout, 6 to 8 minutes. Serve the halibut and bok choy over the bulgur. Top with the Fresno red chili slices.