Grilled Hoisin-Glazed Halibut And Bok Choy Recipe

Name: Grilled Hoisin-Glazed Halibut And Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
5
Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup reduced-sodium vegetable broth, 2 tablespoons reduced sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon lime juice, and more.

Yes, Grilled Hoisin-Glazed Halibut And Bok Choy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Hoisin-Glazed Halibut And Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions