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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.

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Rate this recipe 4.3/5 (8 Votes)


  • 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


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

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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