Chris Court
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Serve the halibut and bok choy over the bulgur. Top with the chili.

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