Rating: 3 stars
23 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 3

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Credit: Chris Court

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

585 calories; fat 37g; saturated fat 5g; cholesterol 85mg; sodium 547mg; protein 32g; carbohydrates 33g; sugars 4g; fiber 8g; iron 2mg; calcium 23mg.
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