Grilled Hoisin Glazed Halibut And Bok Choy Recipes

Steps:

• Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
• Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.

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.

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.

Steps:

• - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
• - In a wok, heat oil and fry the garlic and ginger
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the bokchoy and the mixture and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute.

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

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.