GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY

GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY image

Number Of Ingredients 14

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1/4 cup reduced-sodium vegetable broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 tablespoon chopped fresh ginger
1 tablespoon rice vinegar
1/2 teaspoon Asian chili paste
4 halibut or mahi mahi fillets (about 6 oz each)
1/2 pound baby bok choy, trimmed and separated into pieces
1/8 teaspoon salt
6 ounces whole wheat or whole-grain angel hair pasta or thin spaghetti
1/2 red sweet pepper, cored, seeded and cut into thin strips
4 scallions, thinly sliced
1 lime, cut into wedges

Steps:

1. In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar and chili paste. Reserve 3 tbsp of the sauce for noodles. 2. Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. 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. 3. While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per side or until lightly charred and tender. 4. Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbsp sauce. 5. Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.