Hoisin-Glazed Sablefish with Bok Choy Recipe

Name: Hoisin-Glazed Sablefish with Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
In a large saucepan, heat the oil over medium.
2
Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
3
Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper.
4
Cook, stirring frequently, until crisp-tender, 5 to 7 minutes.
5
Add scallions, and cook, stirring, until wilted, about 3 minutes.
6
Heat broiler with rack 4 inches from heat source.
7
Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice.
8
Place fish on a broiler pan or rimmed baking sheet.
9
Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper.
10
Brush tops with hoisin mixture.
11
Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
12
Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet.
13
Serve immediately.
14
(Per Serving)
15
Calories: 400
16
Saturated Fat: 5.2g
17
Unsaturated Fat: 20.8g
18
Cholesterol: 70mg
19
Carbohydrates: 12.3g
20
Protein: 22.4g
21
Sodium: 968mg
22
Fiber: 2.6g

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Hoisin-Glazed Sablefish with 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.

Hoisin-Glazed Sablefish with Bok Choy

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