Grilled Hoisin Glazed Halibut And Bok Choy Recipes

GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY

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.

GRILLED HALIBUT WITH KOREAN BBQ SAUCE

Steps:

• Heat one tbsp olive oil in heavy small saucepan over medium heat. Add garlic and chili; sauté until fragrant and lightly golden, about 3 minutes.
• Add soy sauce, brown sugar, vinegar, and 3 tbsp water and bring to a boil, stirring until sugar dissolves.
• Reduce heat to medium and simmer until reduced to 3/4 cup.
• Remove bbq sauce from heat, and whisk in sesame oil. Transfer 1/4 cup bbq sauce to small bowl and reserve for serving.
• Prepare bbq (or grill) to medium heat. Combine bok choy and eggplant in a large bowl. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle with salt and pepper.
• Drizzle remaining oil over fish and sprinkle with salt and pepper.
• Grill veggies and fish, turning occasionally and basting with the sauce until veggies are tender and slightly charred, and fish is just opaque in center (about 10 minutes for veggies, and 7 for fish).
• Transfer all to plates and sprinkle with green onions and drizzle with remaining bbq sauce.

HOISIN-GLAZED HALIBUT WITH BOK CHOY & BULGUR RECIPE - (4.4/5)

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.