Hoisin-Glazed Halibut With Bok Choy & Bulgur

Hoisin-Glazed Halibut With Bok Choy and Bulgur is the Hoison sauce-laced, Asian-inspired, slightly spicy, main course that the whole family will love, and you will love this recipe because it contains healthy bulgur and bok choy. This recipe pairs perfectly with a crisp white wine or champagne for a romantic dinner in with that special someone or you can serve this at your next dinner party and impress all of your guests.

Photo by mahto a.
Adapted from realsimple.com
None

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from realsimple.com

Ingredients

  • 1

    cup bulgur

  • 3

    tablespoons canola oil

  • Kosher salt and black pepper to taste

  • 2

    heads baby bok choy, about 1/2 pound total, quartered lengthwise

  • 2

    tablespoons Hoisin sauce

  • 2

    teaspoons fresh orange juice

  • 4

    (6-ounce) skinless halibut, striped bass, or cod fillets

  • 1

    fresh Fresno red chili, sliced

Directions

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.

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