Best Hoisin Glazed Sablefish With Bok Choy Recipes

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HOISIN-GLAZED SABLEFISH WITH BOK CHOY



Hoisin-Glazed Sablefish with Bok Choy image

Categories     Sauce     Side     Broil     Bok Choy

Yield serves 4

Number Of Ingredients 12

2 tablespoons neutral-tasting oil, such as canola or safflower
1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks
3 garlic cloves, thinly sliced
1 head bok choy (1 1/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated
2 celery stalks, quartered lengthwise and cut crosswise into 2-inch lengths
Coarse salt and freshly ground pepper
1 bunch scallions, trimmed and cut into 2-inch lengths
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
4 skinless sablefish fillets (about 5 ounces each)

Steps:

  • In a large saucepan, heat the oil over medium. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions, and cook, stirring, until wilted, about 3 minutes.
  • Heat broiler with rack 4 inches from heat source. Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or rimmed baking sheet. Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
  • Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet. Serve immediately.
  • Nutrition Information
  • (Per Serving)
  • Calories: 400
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 20.8g
  • Cholesterol: 70mg
  • Carbohydrates: 12.3g
  • Protein: 22.4g
  • Sodium: 968mg
  • Fiber: 2.6g

HOISIN-GLAZED BLACK COD WITH BOK CHOY



Hoisin-Glazed Black Cod with Bok Choy image

The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks
3 cloves garlic, thinly sliced
1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated
2 celery stalks, quartered lengthwise and cut into 2-inch lengths
Coarse salt and ground pepper
1 bunch scallions, trimmed, cut into 2-inch lengths
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
4 skinless black cod fillets (5 ounces each)

Steps:

  • In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
  • Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
  • Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 3 g, Protein 26 g

SABLEFISH



Sablefish image

Categories     Side     Stew     Healthy

Number Of Ingredients 0

Steps:

  • HEALTH BENEFITS
  • Like most fish, sablefish is a great source of protein, B vitamins (especially niacin and B12), and minerals (notably selenium). It shines brightest, however, in fat content: A 5-ounce serving provides about 3 grams of heart-healthy omega-3s, namely the powerful pair of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Harvested from relatively pure waters, sablefish also has very low levels of mercury, PCBs, and dioxins compared with many other fish.
  • HOW TO BUY
  • Choose Alaskan or Canadian sablefish, if possible, which tend to be more sustainably harvested than sablefish from West Coast fisheries. Look for fillets or steaks with firm, moist flesh and little to no fishy smell. Sablefish freezes well, and smoked sablefish has excellent flavor; you can buy both kinds at specialty fish shops and online.
  • HOW TO STORE
  • Eat fresh sablefish the same day you buy it; the high oil content makes this fish especially prone to spoilage. Frozen fish should be thawed in the refrigerator, not only for safety but because thawing too quickly can compromise texture.
  • PREPARATION TIP
  • To grill, rub fillet all over with oil, and season with salt and pepper. Cook over medium heat until fish flakes with a fork and is opaque throughout, 3 to 4 minutes per side.
  • DID YOU KNOW?
  • Sablefish swim at depths as great as 9,800 feet and are among the longest-living species of fish; the oldest documented one was 94 years old.
  • recipes
  • Sablefish in Tomato-Saffron Stew p.167
  • Hoisin-Glazed Sablefish with Bok Choy p.216
  • Sablefish en Papillote with Shiitake Mushrooms and Orange p.219

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE



Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Provided by Kay Chun

Categories     dinner, quick, weeknight, seafood, vegetables, main course

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.

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