Grilled Hoisin-Glazed Halibut and Bok Choy

Grilled Hoisin-Glazed Halibut and Bok Choy
Makes 4
Prep 15 m
Cook 7 m
Grill 8 m



  1. 1 of 5 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. 2 of 5 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. 3 of 5 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. 4 of 5 Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbsp sauce.
  5. 5 of 5 Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.
Nutrition Information for Grilled Hoisin-Glazed Halibut and Bok Choy
Servings Per Recipe: 4
Per Serving: 394 kcal cal., 4 g Fat, total, 45 mg chol., 1 g sat. fat, 35 g pro., 800 mg sodium, 53 g carb., 5 g fiber