Hoisin-Glazed Halibut With Bok Choy and Bulgur

hoisin-halibut-bok-choy-bulgur
Photo by Chris Court
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 585 calories
    • Fat 37 g
    • Sat Fat 5 g
    • Cholesterol 85 mg
    • Sodium 547 mg
    • Protein 32 g
    • Carbohydrate 33 g
    • Sugar 4 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 23 mg

Heat oven to 425° F. Cook the bulgur according to the package directions. Toss with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper.

Toss the bok choy with the remaining 2 tablespoons of oil and ¼ 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.

Ingredients

  1. Check 1 cup bulgur
  2. Check 3 tablespoons canola oil
  3. Check kosher salt and black pepper
  4. Check 2 heads baby bok choy (about 1/2 pound total), quartered lengthwise
  5. Check 2 tablespoons hoisin sauce
  6. Check 2 teaspoons fresh orange juice
  7. Check 4 6-ounce skinless halibut, striped bass, or cod fillets
  8. Check 1 fresh red chili (such as Fresno), sliced

Directions

  1. Heat oven to 425° F. Cook the bulgur according to the package directions. Toss with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper.
  2. Toss the bok choy with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender but still bright green, 12 to 15 minutes.
  3. 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.
  4. Serve the halibut and bok choy over the bulgur. Top with the chili.