Rating: 2.5 stars
24 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 14
  • 24 Ratings

This flavorful fish and rice bowl recipe takes cues from many world cuisines, making something entirely original. Soy and honey are a salty-sweet match made in heaven—think: a sophisticated hoisin sauce. If you’re gluten-free, make sure to buy gluten-free tamari, a wheat-free soy sauce. Affordable, sustainably sourced swordfish is often in the freezer aisle of the grocery store. Just defrost the filets completely before proceeding with the recipe.

Adam Dolge


Credit: Greg DuPree

Recipe Summary test

30 mins
30 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Cook rice according to package directions; keep warm.

  • Meanwhile, stir together honey and tamari in a small bowl; set aside.

  • Heat 1 tablespoon oil in a large nonstick skillet over high. Season fish with salt and pepper and cook, undisturbed, until browned on one side, about 2 minutes. Turn fish, add onion, and cook, tossing gently, until fish is browned and cooked through, about 4 minutes. Transfer to a plate.

  • Add remaining 1 tablespoon oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 minutes. Reduce heat to medium-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 minutes. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.

Nutrition Facts

599 calories; fat 22g; saturated fat 4g; cholesterol 97mg; fiber 2g; protein 37g; carbohydrates 63g; sodium 627mg; sugars 19g.