Ingredients
-
1/4
-
2
-
2
-
1
-
1
-
1
-
1/2
-
4
-
1/2
-
1/8
-
6
-
1/2
-
4
-
1
-
Directions
Grilled Hoisin-Glazed Halibut and Bok Choy,Found this in Family Circle magazine,Found this in Family Circle magazine
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Meanwhile, Cook Pasta Following Package Directions, About 7 Minutes. Drain; Stir in Red Pepper, Half the Scallions and the Reserved 3 Tbs Sauce. |
|
5
Done
|
Serve Fish Immediately With Noodles and Bok Choy. Squeeze Lime Wedges Over Each Portion and Sprinkle Remaining Scallions on Top. |
