• 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.

  • 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.

  • 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.

  • Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbsp sauce.

  • Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.

No hoisin sauce?

Ketchup is a great stand-in. Any mild white vinegar can replace the rice vinegar.

mix it up

In place of bok choy, sub in asparagus, halved baby zucchini or sweet onion slices. The glaze also works well with tuna, sea bass, swordfish or large shrimp.

Nutrition Facts

394 calories; 4 g total fat; 1 g saturated fat; 45 mg cholesterol; 800 mg sodium. 53 g carbohydrates; 5 g fiber; 35 g protein;