Best Hoisin Glazed Halibut With Bok Choy Bulgur 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

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.