Hoisin-Glazed Halibut w/Bok Choy & Bulgur
Get back on track by adding more fish–like halibut— to your diet. Substituting bulgur for the typically used rice in such a dish is equally a healthier choice. Topping it all off with a side of roasted bok choy completes the meal.
Read about the Bountiful Benefits of Bok Choy!
Ingredients:
1 cup bulgur
3 tbsp canola oil
Kosher salt and black pepper
2 heads baby bok choy (about 1/2 lb total), quartered lengthwise
2 tbsp hoisin sauce
2 tsp fresh orange juice
4 (6 oz) skinless halibut, striped bass, or cod fillets
1 fresh red chili (such as Fresno), sliced (can be substituted w/Serrano or Jalapeño)
Heat oven to 425F. 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 chili.
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